Last Updated on December 27, 2021
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?
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.
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!).
looks and sounds really tasty – now you have the Slica, I bet this would be easier to prepare the food 🙂
Looks yummy and pretty
Almost too pretty to eat!…but actually,too delicious not to!
this sounds delicious! reminds me of when my very hippy friend introduced me to eating flowers! 🙂
so pretty, looks delish!
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.
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.