You may also like
Categories:Viewed: 88 - Published at: 5 years ago
Ingredients
- 1 1/2 lb. Yukon Gold or new white potatoes
- 1/4 c. radishes, trimmed and sliced thin
- salt to taste
- 3 Tbsp. chopped chives
- 8 to 10 chive blossoms
- 4 Tbsp. canola oil or mild olive oil
- 1 Tbsp. white wine vinegar
Method
- Wash the potatoes and then, without peeling, immerse them in a pan of cold water.
- Bring to a boil and cook until tender, 20 to 25 minutes, depending on their size.
- Drain, then run cold water over them until they are cool enough to handle.
- Slice them into a salad bowl.
- Add the radishes.
- Sprinkle lightly with salt. Combine 2 tablespoons chives with the petals of one of the flowers and the oil and vinegar.
- Shake well, then pour over the potatoes and radishes and toss.
- Add more salt if liked, then scatter on the remaining chives and the petals from a couple of more flowers. Use the rest of the flowers as a garnish.
- (The blossoms, which are edible and flavorful, can be omitted, but they look pretty and festive.)
- Serves 4.
