Potato, egg and onion salad with honey mustard dressing

Last week our wonderful neighbors brought over a carton of fresh eggs from their exuberant little herd of chickens. Momo wanted to make sure the eggs were used for something which would feature their unrivaled goodness. 

This recipe is perfect for summer. Super satisfying, fresh and healthy. I think it did the trick :-)

You'll need:
  • Russet Potatoes
  • Onion(s)
  • Butter (salted, of course)
  • White wine
  • Fresh Garlic
  • Lettuce
  • Eggs (one per person)
  • Mustard
  • Honey
  • Balsamic
  • EVOO
  • Salt
  • Cheese (either white cheddar or Gorgonzola)
  • Fresh Pepper

Preheat the oven to 400 degrees. Cut potatoes into long, thin wedges. Arrange them on a baking sheet; drizzle with olive oil and sprinkle with salt and pepper. Bake for 30-35 minutes (flip to other side after 20 minutes, or boil first for faster baking). Slice onions and place in hot pan. Cook in butter and sugar until golden brown. Reduce heat and cover in white wine. Cook until liquid is gone. Cut garlic into chips and cook on stove-top (in butter or EVOO) until light brown. Chop lettuce and set aside. You can either fry the eggs, poach them, or use my special method for fry-poaching (e.g. crack egg into hot pan, fry bottom, pour water in pan, cover with lid, and wait until top is cooked). For the dressing, mix equal parts balsamic and EVOO with at least one tablespoon of honey and one tablespoon of mustard. Add salt and fresh pepper to taste. Remove potatoes from the oven and let cool, at least a little. Chop or crumble cheese. Combine lettuce, onions, garlic, potatoes, and cheese in a bowl. Place an egg on top of each serving and drizzle dressing over the top.