Photo from The Food Network.
1. Let six eggs sit until at room temperature. Place in saucepan and cover with cool water by 1 inch. Slowly bring water to a boil over medium heat; when the water has reached a boil, cover and remove from heat. Let sit 12 minutes. Transfer eggs to a colander and run under cool running water to stop the cooking. Chop coarsely and store in refrigerator until ready to add to recipe.
2. Half and thinly slice one red onion.
3. Combine in a saucepan:
1 1/2 cups balsamic vinegar
1 tablespoons honey (or 2 TB demerara sugar for vegan version)
1 teaspoon mustard seeds
1 TB kosher salt
Bring to a boil cook until the sugar and salt dissolves, about 1 minute. Transfer to a small bowl and let cool for 10 minutes. Add the onions and stir to combine. Cover and refrigerate for at least 1 hour and up to 24 hours. Drain the onions through a strainer into a bowl and reserve the pickling liquid.
4. Slice 2 1/2 pounds of new potatoes into 1/2-inch thick slices. Steam over boiling water until just soft. Transfer warm potatoes to a large bowl. Add the eggs, pickled onions.
While potatoes cook, finely chop one tomato and 1/4 cup of basil.
5. For dressing, whisk together:
1 cup Greek yogurt (or tofu "sour cream" for vegan version)
4 tablespoons whole-grain mustard, Dijon mustard or a combination
Freshly ground black pepper
A few tablespoons of the pickling liquid
Add the dressing, the tomatoes and the basil to the warm potatoes and gently mix to combine. Garnish with a whole basil sprig. Serve at room temperature or cover tightly and refrigerate for at least 2 hours and serve chilled.
This can be a main course, rather than a side if you add two cups of cooked beans or 1 cup of cooked chicken.