Herbed Dijon Potato Salad with Soft-Boiled Eggs & Radishes

Place the halved potatoes in a large pot and cover with cold salted water by about an inch. Bring to a boil over high heat, then reduce to a simmer. Cook for 12 to 15 minutes, or until the potatoes are easily pierced with a fork.

While the potatoes cook, bring a small pot of water to a boil. Gently lower the eggs into the boiling water and cook for exactly 6 and a half minutes for a jammy, soft-boiled yolk. Immediately transfer the eggs to an ice bath to stop the cooking process.

Drain the potatoes thoroughly and let them steam-dry in a colander for 5 minutes. Transfer them to a baking sheet in a single layer and let them cool to room temperature, then place them in the refrigerator for at least 4 hours (or overnight) to allow the starches to retrograde.

In a small bowl, whisk together the extra virgin olive oil, Dijon mustard, apple cider vinegar, salt, and black pepper until emulsified.

Peel the cooled soft-boiled eggs and slice them in half.

In a large mixing bowl, combine the chilled potatoes, sliced radishes, chopped chives, and dill. Pour the vinaigrette over the top and gently toss to coat.

Divide the potato salad among four plates, top each serving with two egg halves, and garnish with an extra pinch of flaky sea salt and black pepper before serving.