Potato Salad with Whole Grain Mustard

Adapted from Alice Water’s The Art of Simple Food, this classic recipe gets an added kick from our housemade Whole Grain Mustard and garlicky scapes.

1 1/2 pounds waxy potatoes
2 eggs, at room temperature
1 tablespoon wine, cider, or rice wine vinegar
Salt and Fresh-ground black pepper
1/2 red onion, cut into small dice or very thinly sliced
1/4 cup olive oil
2 tablespoons F&L mustard
1 tablespoon chopped chives
1 tablespoon chopped parsley
1-2 chopped garlic scapes

1. Cook potatoes in salted water until tender (there should be very little resistance when poked with a paring knife). Drain, cool, peel, and cut into bite size pieces. Place in a mixing bowl.

2. Simmer eggs for nine minutes, cool in cold water, and peel.

3. Mix vinegar, salt, and pepper in small bowl, pour over potatoes and stir gently. Let sit for 7 or so minutes to allow potatoes to absorb vinegar. Add onion, olive oil, and F&L mustard and mix carefully. Taste for salt and vinegar and add more as needed.

4. Chop the eggs and gently stir into the potatoes with chives, parsley, and scapes.

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