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Culinary farm potato salad
Tara Fitzpatrick
February 6, 2017
1 Min Read
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
In large mixing bowl, splash vinegar onto potatoes. Add onions and eggs.
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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