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Potato Salad

Given the nature of our The Chef's Garden, not all potatoes are created equal. Some grow long, some grow round, some are purple and some are pink. Some are big. Some are small. All of them can go into this recipe.

Servings: 4 servings


  • 2 pounds The Chef's Garden Baby Potatoes, washed

  • ¼ Cup of Mayonnaise

  • 1 tablespoon Whole grain mustard

  • 1 tbsp of Apple cider vinegar

  • 1 bunch of chives, Chopped

  • ½ envelope of Micro Herbs, chopped

  • 4 medium boiled eggs, peeled and quartered lengthwise.

  • Salt TT


  • In a large pot, cover the potatoes with cold salted water and bring to a simmer, cook until fork tender.

  • In a large bowl, bring together all of the other ingredients except the egg quarters. When the potatoes are cooked drain them and allow them to cool for 2 minutes. Peel the potatoes gently by removing the skin with your fingers or a towel. If the potatoes are small enough to eat whole, transfer the warm potatoes to the bowl and toss to coat. If not, quarter or half them and proceed with the recipe. Add salt as necessary then gently fold in the egg quarters. Transfer to a plate and serve.

Home Cooks: You can order The Chef's Garden potatoes at

Chefs: You can order The Chef's Garden potatoes at

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