Ingredients

• 1 1/2 lb. baby Yukon Gold potatoes, halved if larger than 1"
• 8 leeks, white and light green parts only, trimmed, cut crosswise into 2" pieces
• 8 large eggs
• 1/2 cup extra-virgin olive oil
• 1/4 cup sherry vinegar
• 1 tsp. honey
• Pinch of cayenne pepper (optional)
• 1 1/2 tsp. kosher salt, divided
• 1/4 cup finely chopped parsley
• 3 Tbsp. capers, drained
• 2 bunches broccolini, trimmed, larger stalks halved lengthwise
• Mayonnaise (for serving)

Instructions

1. Set a steamer basket in a large pot filled with about 1" water. Cover pot and bring water to a boil over high heat.
2. Place potatoes, leeks, then eggs in steamer basket, cover, and steam 10 minutes. Using tongs, transfer eggs to a bowl of cold water.
3. Meanwhile, whisk oil, vinegar, honey, cayenne (if using), and 1 tsp. salt in a small bowl. Stir in parsley and capers; set aside.
4. Add broccolini to steamer basket on top of potatoes and leeks; season with remaining 1/2 tsp. salt. Cover and steam until broccolini is tender, 3–5 minutes.
5. Meanwhile, peel eggs and break or cut in half.
6. Swoosh a bit of mayonnaise in wide shallow bowls or on plates. Divide potatoes, leeks, broccolini, and eggs among bowls or plates. Drizzle with reserved dressing.