Cooking Instructions
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Step 1
Fill a large stock pot with water.
Step 2
Add the Multi-Colored Fingerling Potato (2 1/2 cup) and bring water to a boil. Boil the potatoes for 20 minutes or until fork tender.
Step 3
Drain the potatoes and let them cool completely.
Step 4
Meanwhile, mix together in a small bowl Mayonnaise (1/3 cup), Chili Garlic Sauce (1 tablespoon), Hoisin Sauce (1 teaspoon), and Soy Sauce (1 splash).
Step 5
To make the Egg (4), fill a stock pot with water and bring to a boil Gently add the eggs to the water and set a timer for seven minutes.
Step 6
Then move the eggs to an ice bath to cool completely. Once cooled, crack the egg slightly and remove the shell. Slice in half when ready to serve.
Step 7
Next, halve the cooled potatoes and place into a large serving bowl. Add the Celery (3/4 cup), Red Onion (1/4 cup), Fresh Parsley (2 tablespoon), and mayo mixture. Toss to combine adding Salt and Pepper (to taste).
Step 8
Top with seven minute eggs and serve. Enjoy!
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