Potato Salad With Soft-Boiled Eggs And Maple Mustard Dressing

• 1-1/2 pound Yukon Gold Potatoes, Cut Into 1-inch Pieces
• Salt And Black Pepper
• 4 Large Room Temperature Eggs
• 3 Tablespoons Whole Grain Mustard
• 2 Tablespoons White Wine Vinegar
• 1 Tablespoon Dijon Mustard
• 1 Tablespoon Maple Syrup
• 1/2 cups Extra Virgin Olive Oil
• Fresh Chopped Parsley, For Garnish

1. Add the potatoes to a large pot. Fill with just enough water so the potatoes are submerged. Season with salt and place on the stove over medium-high heat. Cook the potatoes until just tender. This should take about 10 minutes but will depend on the size of the cubes. You don't want them to be too mushy. Pull from the stove and drain. Transfer immediately to the refrigerator to chill.
2. Meanwhile, prepare your eggs. Bring a large saucepan of water to a boil. Add the eggs, and cook for 7 minutes for soft-boiled eggs. Remove from heat and immediately transfer the eggs to an ice bath to cool down quickly. Once cool, peel the eggs and slice them in half. Set aside.
3. In a small bowl, whisk together the whole grain mustard, vinegar, Dijon mustard, maple syrup and a dash of salt and black pepper until it is completely smooth. While you continue to whisk, start drizzling in the olive oil. Then whisk the dressing until perfectly smooth. Adjust seasoning to taste and set aside.
4. Toss the potatoes with the dressing in a large bowl and transfer to a large serving platter. Strategically place the sliced eggs and then garnish with fresh parsley. Enjoy immediately or refrigerate until you are ready to serve!

potatoes, salt, eggs, grain mustard, white wine vinegar, dijon mustard, maple syrup, olive oil, parsley

Taken from tastykitchen.com/recipes/sidedishes/potato-salad-with-soft-boiled-eggs-and-maple-mustard-dressing/ (may not work)