Ingredients
Units
- 2 lbs Yukon gold potatoes, thoroughly washed
- ¼ cup Gherkins or cornichon pickles, chopped
- 2 Tbsp finely chopped red onion
- 1 cup shredded carrots
- 3 Tbsp mayonnaise
- 3 Tbsp apple cider vinegar
- 2 tsp prepared white horseradish
- ½ tsp salt
- ⅛ tsp ground black pepper
For the poached eggs:
- 2 Tbsp apple cider vinegar
- 4 eggs
- Sumac (to taste, optional)
- Salt (to taste)
Instructions
- Place potatoes in a medium pot and cover with water (about 2 inches above the potatoes). Bring to a boil and cook for 30 -35 minutes or until tender.
- Once they’re cooked, drain the potatoes and let them cool until they’re cold enough to handle. Peel and cut them in bite size pieces and transfer to a large bowl. Add carrots, onions and pickles.
- To prepare the dressing, whisk together mayonnaise, horseradish, vinegar, salt and pepper until well combined. Add to the potatoes and toss well. Refrigerate until ready to serve.
- Right before serving, divide salad into 4 bowls and prepare the poached eggs. Bring water to a boil in a large, deep skillet. Add vinegar and reduce heat to simmer.
- Crack eggs in separate bowls. Using a spoon, swirl the water around in clockwise direction. While the water is spinning, very gently drop the eggs and let them poach for 3 minutes.
- Very carefully remove the eggs from the water using a slotted spoon and place them over each salad bowl. Season with sumac and salt to taste.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: One-pot
- Cuisine: Holiday