Salads

1. Place potatoes in a large pot and add enough water to cover by 2". Bring to a boil over high heat, then reduce to medium-high and simmer until potatoes are tender but not falling apart, about 20 minutes. Drain, then transfer to a large bowl.

2. Meanwhile, bring a large saucepan of water to a boil over medium-high heat. Carefully add eggs and cook 13 minutes, then transfer to an ice bath until cool enough to handle, about 5 minutes. Peel and cut each egg into eighths, then add to bowl with potatoes.

3. Combine lemon juice, allspice, 1 teaspoon salt, and 1/2 teaspoon pepper in a small bowl. While whisking, drizzle in oil until mixture is blended. (Alternatively, combine all dressing ingredients in a jar, then cover tightly and shake until well combined.) Pour over potatoes and eggs and mix gently to combine (its okay if some potatoes and eggs fall apart); cover and refrigerate until very chilled, at least 1 hour and up to one day. Season with salt and pepper to taste, then sprinkle with herbs and serve.

Source: Hannaford fresh Magazine, May - June 2020