WASHINGTON, D.C., USA — Spring might have technically sprung, but we’ve got a few weeks to go before fresh strawberries and asparagus show up at the farm market, chef and cookbook author Jonathan Bardzik, said.

Bardzik shares a farm-fresh early season menu that tastes like the warm, flower-filled days ahead. Here's one of his tasty recipes:

Potato and egg salad with spinach

Serves 6

Keep it light and fresh by using a vinaigrette rather than mayo in this egg salad loaded with fresh, baby spinach and spring potatoes. Can’t wait for those leftover colored eggs, huh?


  • 1 1/2 pounds fingerling potatoes
  • 6 eggs, hard boiled
  • 1/4 pound spinach
  • 1/2 red onion, diced
  • 2 tbs chopped chives
  • 2 tbs Dijon mustard
  • 2 tbs Sherry vinegar
  • 1/4 cup + 2 tbs olive oil  - the good stuff!
  • 2 tbs chopped rosemary


  1. Slice fingerling potatoes into 1/4” coins. Boil in lightly salted water for 10-15 min until tender but still firm in the center.
  2. Meanwhile, finely chop eggs and spinach. Combine in a medium bowl with chives and all but 2 tbs of red onion.
  3. Make vinaigrette: Whisk together reserved 2 tbs red onion, mustard and Sherry vinegar. Season with salt and pepper. While whisking, drizzle in 1/4 cup olive oil in a thin stream, fto form a creamy emulsion.
  4. Remove cooked potatoes from water. Drizzle with 2 tbs olive oil and toss with rosemary. Season to taste with salt and pepper.
  5. Taste a bite of the spinach salad with a dip in the vinaigrette. Season the vinaigrette to taste with additional vinegar or oil as needed. Lightly dress salad and serve over potatoes.

Jonathan Bardzik has been giving live cooking demonstrations D.C. area farm markets almost every weekend (from April through November) for the past seven years. He got his start at D.C.'s  historic Eastern Market and can be found at 10 different markets in the D.C. area including Dupont Circle, Bethesda, Bloomingdale and Fairfax. 

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