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Culinary farm potato salad

Tara Fitzpatrick, Editor-in-Chief

February 6, 2017

1 Min Read
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This potato salad is made by students at Marin Country Day School in Corte Madera, Calif.

YIELD: 16 servings

8 medium golden potatoes, cooked, large dice
1/3 cup white balsamic vinegar
6 green onions, diced small
6 hard-boiled eggs, chopped
1 ¾ cup eggless or regular mayonnaise
2 Tbsps. Dijon mustard
2 tsps. celery seed
salt and freshly cracked black pepper, to taste

  1. In large mixing bowl, splash vinegar onto potatoes. Add onions and eggs.

  2. Mix mayonnaise, mustard and celery seed together in separate bowl, then fold into potato mixture until all ingredients are incorporated. Season to taste with salt and pepper.

 Photo and recipe: Jason Hull, Marin Country Day School 

 

 

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About the Author

Tara Fitzpatrick

Editor-in-Chief, FoodService Director

Tara Fitzpatrick is editor-in-chief of FoodService Director. She previously served as senior editor for Food Management magazine.

At the start of her career, Tara was a reporter for the daily newspaper in her hometown of Lorain, Ohio, where she still resides. She holds a journalism degree from Kent State University. She's also a mom, a pretty good home cook and a fan of ghost stories, folklore, architecture, retro recipes, cheese of all kinds and cats of all kinds.

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