Potato Salad With Chive Blossom Vinaigrette

1. 1

   Wash the potatoes and then, without peeling, immerse them in a pan of cold water.

2. 2

   Bring to a boil and cook until tender, 20 to 25 minutes, depending on their size.

3. 3

   Drain, then run cold water over them until they are cool enough to handle.

4. 4

   Slice them into a salad bowl.

5. 5

   Add the radishes.

6. 6

   Sprinkle lightly with salt. Combine 2 tablespoons chives with the petals of one of the flowers and the oil and vinegar.

7. 7

   Shake well, then pour over the potatoes and radishes and toss.

8. 8

   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.

9. 9

   (The blossoms, which are edible and flavorful, can be omitted, but they look pretty and festive.)

* Per serving · 4 servings · Values may vary.

No additional tips available.