Prep 20 mins
Cook 30 mins
This is the only potato salad I would eat as a child, because I didn't like pickles. The recipe is from my aunt. She uses garlic chive, which I have substituted by using the same amount of chive and a clove of garlic. I usually leave off the nasturtiums, but they add a nice *Zip* if you have them.
- 8 -10 medium potatoes
- 4 hard-boiled eggs, chopped
- 1 cup minced onion
- 1 1⁄2 cups mayonnaise or 1 1⁄2 cups Miracle Whip
- 1 1⁄4 cups minced chives
- 1 garlic clove, minced
- 2 tablespoons dijon-style mustard
- 1 tablespoon fresh minced thyme or 1 teaspoon dried thyme
- salt and pepper, to taste
- 1 hard-boiled egg, cut into slices
- 3 slices cooked bacon, crumbled
- 6 -8 nasturtium blossoms (make sure they have not been sprayed with chemicals)
- Peel and chop potatoes into bite-sized pieces.
- Boil or steam potatoes until just tender (should not immediately fall apart when you stick a fork in).
- Rinse in cold water to chill.
- Combine mayonnaise, mustard, thyme, salt and pepper, blend well and allow to rest at least 30 minutes (while potatoes are cooking).
- In a large bowl, combine all salad ingredients (except garnish), adding more mayonnaise if necessary.
- Garnish with egg slices.
- Chill salad (tastes best a day after you make it).
- Before serving, sprinkle with bacon bits and nasturtium blossoms.