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You are here: Home / Balcony Gardening / Potato & Chive Flower Salad with Quail Eggs

Potato & Chive Flower Salad with Quail Eggs

June 10, 2012 by Fiona Maclean 7 Comments

Last Updated on December 7, 2018

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.

Print
Potato and Chive Flower Salad with Quail Eggs
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 
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.
Course: Lunch
Cuisine: British
Servings: 2
Author: Fiona Maclean
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
Instructions
  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.
  2. Drain potatoes and peel the quail eggs. Cut the eggs in half
  3. Make the dressing by mixing the mayonnaise with creme fraiche and mustard
  4. Once the potatoes are warm rather than hot, dress with the mayo and creme fraiche mix
  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!).

 

Filed Under: Balcony Gardening, Recipes Tagged With: potato, quail eggs, salad

Comments

  1. Jo Booth says

    August 8, 2013 at 9:36 am

    looks and sounds really tasty – now you have the Slica, I bet this would be easier to prepare the food ๐Ÿ™‚
    https://www.london-unattached.com/2013/08/slica-review-and-giveaway/#comment-53245

    Reply
  2. sally d says

    August 3, 2013 at 2:08 pm

    Looks yummy and pretty

    Reply
  3. Annie Costa says

    July 9, 2013 at 6:25 am

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

    Reply
  4. Victoria says

    June 18, 2013 at 10:49 am

    this sounds delicious! reminds me of when my very hippy friend introduced me to eating flowers! ๐Ÿ™‚

    Reply
  5. Angie Hoggett says

    December 17, 2012 at 11:56 pm

    so pretty, looks delish!

    Reply
  6. Jacqueline says

    June 21, 2012 at 2:18 pm

    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.

    Reply
  7. Choclette says

    June 12, 2012 at 7:26 pm

    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.

    Reply

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