cascadian spring potato salad from Farmer Koll I've always loved potato salad. This preparation is based on the old-fashioned "family-style" recipe my mother used, originally from an early 70's barbeque cookbook. This went over really well at my household. I made it on June 3, 2007.
	Ingredients Potatoes: chopped, boiled, drained, and then chilled. Turnips, treated the same way. Duck eggs: boiled then chilled and sliced Vegan mayonnaise - you can use "regular" mayonnaise or make your own Radishes: raw, sliced Onion: raw, chopped Lovage seed (instead of celery seed; Lovage seed is very easy to grow here) Mustard seed, saved from last year Apple cider vinegar, a splash Bok choi, chopped (instead of celery; it's in season and at the farmer's market)
	Preparation Combine taters, turnips, radishes, onion, and bok choi. Stir in the mayonnaise. Mix in the seeds and splash in the vinegar. Gently fold in the sliced boiled eggs. Garnish top with small radishes, baby turnips, sliced eggs. I used the bok choi leaves to line the bowl. Refrigerate until served.