New Potatoes with Hard-Boiled Egg Dressing

New Potatoes with Hard-Boiled Egg Dressing

September is National Potato Month so we decided to share a fancy but quick potato dish from our friends at Bon Appetit. Enjoy!

Photo by Ted Cavanaugh

Photo by Ted Cavanaugh

  • Yield: 4 servings

  • Prep time: 20 min

  • Cook time: 30 min

  • Total time: 50 min


  • 1 pound new or other small waxy potatoes, halved if large

  • 2 tablespoons olive oil

  • Kosher salt, freshly ground pepper

  • 1 ounce finely grated Parmesan (about 1 cup), divided

For the Gribiche Dressing

  • 6 cornichons, chopped

  • ⅓ cup olive oil

  • 2 tablespoons white wine vinegar

  • 1 tablespoon chopped drained capers

  • 1 tablespoon whole grain mustard

  • Kosher salt, freshly ground pepper

  • 3 Braswell Family Farms eggs, hard-boiled and coarsely chopped

  • 2 tablespoons chopped herbs (such as tarragon and parsley)


Hard-Boiled Dressing:

  1. Whisk cornichons, oil, vinegar, capers, and mustard in a small bowl to emulsify; season with salt and pepper. Gently mix eggs and herbs into dressing. Taste and adjust seasoning if needed.

  2. Do Ahead: Dressing can be made 2 days ahead. Cover and chill. Bring to room temperature before using.

For Potatoes:

  1. Preheat oven to 425°.

  2. Drizzle potatoes with oil on a large rimmed baking sheet and toss to coat; season with salt and pepper.

  3. Roast, tossing once, until golden brown and tender, 20–25 minutes. Remove potatoes from oven and scatter half of Parmesan over top. Roast until cheese is melted, about 1 minute. Remove from oven and toss just to evenly coat potatoes.

  4. Transfer potatoes to a platter and top with remaining Parmesan; season with pepper. Spoon dressing over top.

Recipe written by Chris Morocco