Who doesn't love potato salad? I love the springtime, when we can finally eat food from our garden. Did you know that chive blossoms are edible? Chives are doing their spring thing in my herb garden, and I love them. Chives, a member of the onion family, are one of the first signs of spring, poking their little bright green stalks up amidst all of the brown and dead looking rubble of a long winter.
The chive stalks are lovely harbingers of spring, as well as bringers of flavour to great food. However, when the chives come into flower, the humble chive becomes beautiful. Which, makes the chive an even more valuable member of the herb garden.
I use the lovely, purple blossom balls in lots of ways, because something so pretty should never go to waste. And because those fuzzy little blossoms are a delicious edible flower. Chive blossoms have a subtle, chive flavour and they add interest with their pretty colour and slightly peppery crunch, to any salad.
This potato salad is so easy to make. I love these tiny new potatoes: no peeling is necessary and they have a creamy texture that soaks up the dressing. Radishes, pulled right out of the garden, add a peppery crunch, and the the star of the show, the chive blossom, adds a distinct and subtle flavour and crunch, and that pretty purple colour.
You can toss this potato salad together in no time and it keeps in the fridge for a while, because there's no mayo in it.
And here's a thought. Have you ever thought of putting chives with their blossoms into vases on the table for an outdoor dinner? I love it; it's charming and sweet, and elegant, too, in an organic kinda way.