Bon Appétite: Summer Greens with Mustard Potatoes and Eggs

Today am bringing you the best of both worlds; potato and egg salad. This salad is versatile enough to be served as breakfast, lunch or dinner. Its easy to make and very tasty.


  • 4 large eggs
  • 2 ounces of sliced or slab bacon, cut into half strips
  • ¾ pound tiny potatoes. (If they are larger than a tennis ball, ¼ them)
  • Kosher salt, freshly ground pepper
  • 1 small shallot; finely chopped
  • 2 tablespoons of whole grain mustard
  • 1 tablespoon of vinegar (add more if you so desire)
  • 4 cups of summer greens of your choice
  • 2 cups of mixed herb leaves of your choice (parsley and chives are always a great idea)


  • Boil eggs for six minutes & transfer them into a boil of ice water and set aside.
  • Cook bacon over medium heat until semi-crisp. Add potatoes, season with salt and pepper. Continue to shake the pan occasionally until potatoes are tender and cooked through. (This process takes between 8 – 10 minutes) Remove from heat and add shallot, mustard and vinegar; toss to coat.
  • Place greens and herbs in a large bowl, add warm potatoes and toss to mix and coat. Season with salt, pepper and more vinegar – if your taste buds desire more).
  • Peel, halve the eggs and arrange them over potatoes and greens

Serves 2: Serve and enjoy!


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