Potato Salad with Eggs and Croutons

Step 1

Place the 4 eggs in a saucepan, cover with water, bring to a boil, then remove from heat and let stand 12 minutes. Drain, cool under cold water, and peel.

Step 2

While eggs cook, cut the 1.5 lb potatoes into 1-inch chunks. Place in a pot, cover with salted water, and boil until fork-tender, about 15 minutes. Drain and let cool slightly.

Step 3

Cut the 2 bread slices into small cubes. Toast in a dry skillet over medium heat, stirring often, until golden and crisp, about 5 minutes. Set aside.

Step 4

In a large bowl, whisk together the 0.5 cup mayonnaise, 1 tbsp Dijon mustard, 0.25 cup chopped parsley, 1 tsp salt, and 0.5 tsp black pepper.

Step 5

Add the warm potatoes and sliced eggs to the dressing. Gently toss to coat. Fold in the croutons just before serving. Serve warm or chilled.