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