Steamed Winter Veggie Bowls
['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)']
Set a steamer basket in a large pot filled with about 1" water. Cover pot and bring water to a boil over high heat.
Place potatoes, leeks, then eggs in steamer basket, cover, and steam 10 minutes. Using tongs, transfer eggs to a bowl of cold water.
Meanwhile, whisk oil, vinegar, honey, cayenne (if using), and 1 tsp. salt in a small bowl. Stir in parsley and capers; set aside.
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.
Meanwhile, peel eggs and break or cut in half.
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.
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