The ultimate BBQ comfort food, that will leave you feeling full, BUT not guilty! Mixed with dijon mustard, parsley and green onion, you will want seconds. I recommend making a day before and refrigerating so all of the flavours have time to blend together.

If you are wanting a different summer salad option to bring to your next picnic or potluck, try my Summer Caeser Salad or Strawberry Arugula Salad

25 minutes

8 ingredients

4 servings

251 calories/ serving


-3 cups Mini Potatoes (chopped)

-2 Eggs

-1/4 cup Extra Virgin Olive Oil 

-1 1/2 tbsps Apple Cider Vinegar

-1 1/2 tsp Dijon Mustard

-1/2 tsp Sea Salt

-1/2 cup Parsley (finely chopped)

-2 stalks Green Onion (green part only, chopped)


1. Bring a pot of salted water to a boil. Add the potatoes and cook for about 8 minutes until tender. Drain and let them cool slightly.

2. Meanwhile, bring a second pot of water to a boil. Hard boil the eggs. Cool, peel, and separate the yolks from the egg whites. Finely chop the cooked egg whites.

3. In a large mixing bowl whisk together olive oil, vinegar, dijon mustard, salt, and cooked egg yolk. Fold in parsley, cooked potatoes, chopped egg whites. Season with additional salt if needed. Serve chilled and enjoy!

Additional Notes:

Leftovers: refrigerate in an airtight container for up to 3 days.

More Flavour: Add garlic, lemon juice, freshly ground black pepper, mint, basil, or cilantro.

Additional Toppings: Top the salad with arugula, diced avocado, sunflower seeds or hemp seeds.

Make it Vegan: Omit the egg.