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

Yukon Gold potatoes

Sweet bell peppers (red, yellow, or orange)

Salt

Fresh parsley, chopped

Mayonnaise

Garlic, minced

Onion, sliced

Olive oil

Lemon juice

Black pepper

Mustard seeds

White vinegar

Sugar

Eggs

Vinegar

K / H POTATO SALAD

Make K / H POTATO SALAD Recipe in just 1h . caramelized onion aioli, pickled mustard seed, sweet bell peppers, poached egg

K / H Potato Salad Recipe

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