New Potato Salad with Chive Blossoms and Spring Radish
May 21, 2017
This potato salad is so easy to make. I love these tiny new potatoes: no peeling is necessary and they have a creamy texture that soaks up the dressing. Radishes, pulled right out of the garden, add a peppery crunch, and the the star of the show, the chive blossom, adds a distinct and subtle flavour and crunch, and that pretty purple colour.
1.5-2 lbs new potatoes or fingerling potatoes, quartered
6-7 radishes, thinly sliced
12 chive blossoms, washed, plucked from stems, and dried with paper towel
1/4 cup chive stalks, chopped
1/4 cup extra virgin olive oil
2 tbsp Dijon mustard
Kosher salt, to taste
1. Put olive oil and Dijon mustard into a jar with a lid and shake hard until combined.