Summer Greens with Mustardy Potatoes and Six-Minute Egg

bacon egg green herb mustard potato salad shallot vinegar healthyish

Alison Roman

4 Servings

Source

Ingredients

4 large eggs

2 ounces sliced or slab bacon, cut crosswise into ¼-inch strips

¾ pound tiny potatoes, halved if larger than a ping pong ball

Kosher salt, freshly ground pepper

1 small shallot, finely chopped

2 tablespoons whole grain mustard

1 tablespoon (or more) white wine vinegar

4 cups (lightly packed) summer greens, such as arugula, baby romaine, and/or mustard greens

2 cups mixed herb leaves, such as parsley, chives, and/or chervil

Method

Carefully lower eggs into a medium saucepan of boiling water and cook 6 minutes. Drain and transfer eggs to a bowl of ice water; set aside.

Meanwhile, cook bacon in a large skillet over medium heat, stirring occasionally, until fat is starting to render but bacon is not yet crisp, about 4 minutes. Add potatoes; season with salt and pepper. Cook, shaking pan occasionally, until potatoes are tender and cooked through, 8–10 minutes. Remove from heat and add shallot, mustard, and vinegar; toss to coat.

Toss greens and herbs in a large bowl, add warm potatoes and toss again to coat; season with salt, pepper, and more vinegar, if desired. Peel and halve eggs; arrange over potatoes and greens.