Total Time
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


  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

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.

3KillerBs July 25, 2007