caramelized onion aioli, pickled mustard seed, sweet bell peppers, poached egg

Boil the Yukon Gold potatoes in salted water until fork-tender, about 15-20 minutes. Drain and let cool. Once cool, chop into bite-sized pieces.

Cook the Potatoes

Dice the sweet bell peppers and set aside.

Prepare Sweet Peppers

In a large bowl, combine the cooled potatoes, diced bell peppers, and chopped parsley. Mix gently.

Mix the Salad

In a skillet, heat olive oil over medium heat. Add sliced onions and cook, stirring frequently, until golden brown and caramelized, about 15-20 minutes.

Caramelize Onions

In a bowl, combine mayonnaise, minced garlic, caramelized onions, lemon juice, salt, and pepper. Mix until well-combined.

Make Aioli

In a small saucepan, combine mustard seeds, white vinegar, sugar, and salt. Bring to a simmer and let cook for about 10 minutes until the seeds are tender. Remove from heat and let cool.

Pickle Mustard Seeds

Bring a pot of water to a gentle simmer and add vinegar. Crack eggs into small bowls and gently slide them into the simmering water. Cook for about 3-4 minutes until whites are set and yolks are still runny. Remove with a slotted spoon.

Prepare Poached Eggs

On a serving plate, layer the potato salad. Drizzle with caramelized onion aioli, sprinkle with pickled mustard seeds, and top with poached eggs.

Assemble the Salad

k / h potato salad

Recipe information

Get This Recipe In Your Inbox

Just share your email, and we'll send it straight to your inbox. Plus, enjoy weekly servings of cooking inspiration as a bonus!