Total Time
50mins
Prep 20 mins
Cook 30 mins

A bit out of the ordinary - this salad uses lavender and garden chives and is garnished with edible flowers (or for the less advenuresome use colorful herb blossoms). Recipe source: Lavender

Ingredients Nutrition

Directions

  1. Boil unpeeled potatoes until tender (20-30 minutes) but not soft enough to mash. Drain and let cool.
  2. Slice potatoes or cut in half, depending on size of potatoes and place in salad bowl.
  3. In a small bowl mix herbs with yogurt and mustard and then stir into the potatoes.
  4. Garnish with edible flowers and herb blossoms.
  5. Refrigerate until serving.
Most Helpful

4 5

Delicious! The sweet fragrance of the lavender and the restrained bite of the chives were a surprisingly pleasant combination. The tang of the yogurt was very nice as well but I found the salad lacked the creaminess I like in potato salad so I added some mayonnaise to improve the texture. Another time I think sour cream or a mix of sour cream and lemon juice might be the best option. I had daylily flowers and basil flowers for my edible flowers. And I cut back on the mustard until it was barely detectable because my DH dislikes mustard and won't eat anything if he is sure its in there.