1 1/2 pounds fingerling potatoes. unpeeled and scrubbed
1/2 C plus 2 T olive oil
Kosher or sea salt
12 ounces broccoli cut into florets
4 large eggs, hard-boiled and peeled
2 T red wine vinegar
1-2 t Dijon mustard
1 T chopped fresh parsley
1 T chopped chives or green onion
Preheat the oven to 400 degrees.
Cut the potatoes into 1-1 1/2″ chunks. Using your hands, toss the potatoes with 1 tablespoon of olive oil and salt. Roast them on a sheet pan until they are cooked through and browned (about 20-30 minutes).
About 10 minutes before you think the potatoes are done, toss broccoli with 1 tablespoon of oil and salt. Put the broccoli into the oven on another sheet pan and roast; the potatoes and broccoli should be done about the same time and both should show signs of browning and slight char (on the broccoli).
Remove the yolk of one of the hard-boiled eggs and mash in a medium sized bowl. Slowly add 1/2 cup of olive oil beating constantly with a wire whisk.
Whisk in the vinegar, followed by the mustard, whisking each ingredient into the dressing. Stir in the herbs and salt to taste.
Chop the peeled hard-boiled eggs and add them to the dressing.
Place the warm potatoes and broccoli into a large bowl and gently fold in the dressing. Taste and adjust seasoning if needed. Serve at room temperature.