- 1 lb small potatoes, like Dutch baby potatoes, red baby potatoes or fingerlings, unpeeled
- 2-3 Extra Large eggs, preferably at least 1 week old or older (older eggs tend to peel easier)
- ½ medium sweet red onions or ¼ of a large one
- Two handfuls of baby arugula (torn larger leaves in several pieces)
- 1/3 – ¼ cup mayonnaise, homemade or quality store-bought
- 3-4 tsp grainy Dijon mustard
- Salt and black pepper, to taste
Cover potatoes with cold water and bring to a boil. Reduce the heat to mild simmer and cook the potatoes for about 6-7 minutes or until tender. If using large potatoes, cook longer and check doneness with a fork. Drain the water and let the potatoes cool down to room temperature.
Meanwhile, hard boil eggs. If you’ve never done it before, this is how I do it: put eggs in a pot, cover with cold water and bring to a boil. Reduce the heat to mild simmer and cook for about 8 minutes. Then immediately transfer them into a bowl of ice cold water. Crack the eggshells by tapping the eggs all over on the rim of the bowl or another hard surface and roll each egg between your palms. Return to the cold water and let sit there until completely cool. Peel.
Alternatively, you can use quail eggs. They cook quite faster, no more than 4 minutes.
Cut the potatoes into cubes with the sides no larger than 2/3 inch. Cut the eggs into the same size or smaller pieces. If using quail eggs, cut each in half.
Cut the onion half widthwise into three parts and then thinly slice lengthwise. If the onions taste pungent, toss the slices with salt, lightly squeezing them with your finger, and let sit for about 5 minutes. Rinse well under cold water and pat dry thoroughly, but gently.
Put the potatoes, eggs, onions, and baby arugula into a large bowl. Add mayo, Dijon mustard, salt and black pepper and stir well with a large spoon or a silicone spatula.