Herbed Potato Salad

Submitted by ellie_

"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"

 

• Ready In: 50mins
• Ingredients: 9
• Serves: 4

ingredients

• 1360.77 g small potatoes
• 236.59 ml low-fat plain yogurt
• 473.18 ml celery & leaves
• 118.29 ml chives, chopped
• 14.79 ml fresh lavender flowers (or 1/2 tablespoon dried lavender buds)
• salt
• pepper
• 29.58 ml Dijon mustard
• 118.29 ml fresh edible flower (chive, dill, purple basil leaves and or or other fresh edible flowers)

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.

Reviews

[3KillerBs]

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.