Potato & Chive Flower Salad with Quail Eggs

Potato and Chive Flower Salad – A ditzy little summer number:

The idea for this salad came from the lovely Jac, who suggested we should all make a ‘no-leaf’ salad for her No Croutons Required blogger challenge.  I was a bit confused about whether I could use the leaves of herbs and scratching my head wondering what to make.  My chives are in full bloom at the moment and apparently not only are the flowers edible, but the plant itself will do better for having some of the blossoms removed.  So, what better use than to cook something with them?

potato salad

I’ve always used a mix of creme fraiche or yoghurt and mayonnaise for my potato salads, mostly because it makes a much lighter dressing and I feel almost healthy eating it in large quantities!  This version with the pretty floral garnish and quail eggs makes a light lunch dish or a good accompaniment for fish or steamed asparagus.

Potato and Chive Flower Salad with Quail Eggs

Serves 2
Prep time 5 minutes
Cook time 15 minutes
Total time 20 minutes
Allergy Egg, Milk
Dietary Vegetarian
Meal type Lunch, Side Dish
This is a really pretty salad that works well in early summer. Chive flowers are edible and have a mild chive flavour. If you can't find honey mustard any mild mustard will work in this recipe.

Ingredients

  • 4-5 salad potatoes
  • 3 quail eggs
  • 6 chive flowers
  • 2 sprigs mustard flowers
  • 1 teaspoon Maille honey mustard
  • 1 tablespoon creme fraiche
  • 1 tablespoon mayonnaise

Directions

Step 1 Wash the potatoes and scrub if necessary then cut into chunks and boil till nearly soft (about 10 minutes), then add the quail eggs and cook for a further 4-5 minutes.
Step 2 Drain potatoes and peel the quail eggs. Cut the eggs in half
Step 3 Make the dressing by mixing the mayonnaise with creme fraiche and mustard
Step 4 Once the potatoes are warm rather than hot, dress with the mayo and creme fraiche mix
Step 5 Now place the quail eggs neatly on the dish and then scatter over the chive and mustard flowers.

Depending on the size of your potatoes, this recipe makes enough for two as an accompaniment or light lunch, or for one greedy person!  If you want a more substantial dish, replace the quail eggs with hard boiled chicken eggs (which I don’t like!).

I’m sending this to jac at Tinned Tomatoes for this month’s No Croutons Required challenge
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Comments

  1. Looks very pretty Fiona. I always use half yogurt and half mayonnaise in my potato salads too – nicer flavour as well as healthier I find.

  2. I am drooling after reading your recipe. It sounds delicious. I do love a creamy potato salad. Thanks for entering it into No Croutons Required.

  3. Angie Hoggett says:

    so pretty, looks delish!

  4. Victoria says:

    this sounds delicious! reminds me of when my very hippy friend introduced me to eating flowers! :)

  5. Annie Costa says:

    Almost too pretty to eat!…but actually,too delicious not to!

  6. Looks yummy and pretty

  7. Jo Booth says:

    looks and sounds really tasty – now you have the Slica, I bet this would be easier to prepare the food :-)
    http://www.london-unattached.com/2013/08/slica-review-and-giveaway/#comment-53245

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