New Potato Salad; Chive Blossoms & Spring Radishes



New Potato Salad with Chive Blossoms and Spring Radish
New Potato Salad with Chive Blossoms and Spring Radish


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.

Chive Blossom Potato Salad
Chive Blossom Potato Salad
New Potato Salad; Chive Blossoms & Spring Radishes

New Potato Salad; Chive Blossoms & Spring Radishes


  • 1.5-2 lbs new potatoes or fingerling potatoes, quartered
  • 6-7 radishes, thinly sliced
  • 12 chive blossoms, washed, plucked from stems, and dried with paper towel
  • 1/4 cup chive stalks, chopped
  • 1/4 cup extra virgin olive oil
  • 2 tbsp Dijon mustard
  • Kosher salt, to taste


  1. Put olive oil and Dijon mustard into a jar with a lid and shake hard until combined.
  2. Put potatoes in a large pot in very well salted water and boil until just fork tender, don't overcook. Drain potatoes in a colander, then return to the pot and put on the still warm burner, shaking them around to remove the moisture.
  3. Remove from heat and allow potatoes to cool a little.
  4. Toss potatoes with radishes, chives, and chive blossoms and olive oil/ Dijon dressing.
  5. Taste and add kosher salt.
  6. Refrigerate for at least an hour to let all those simple flavours meld together.


Chive Blossoms in a Vase2

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One thought on “New Potato Salad; Chive Blossoms & Spring Radishes

  1. Love this potato salad, my favourite summer food. Great idea to use the chive flowers in it. Are you growing potatoes in your garden this year? Your garden must be amazing. Thanks for posting.

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