New Potato Salad with Chive Blossoms and Spring Radish

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.

2. Put potatoes in a large pot in very well salted water and boil until just fork tender, don’t overcook.

3. Drain potatoes, then return to the pot and put on the still warm burner, shaking them around to remove the moisture. Remove from heat and allow potatoes to cool a little.

4. Toss potatoes with radishes, chives, and chive blossoms and olive oil/ Dijon dressing.

5. Refrigerate for at least an hour to let all those simple flavours meld together.

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