Last Updated on December 7, 2018 by Fiona Maclean
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.
- 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
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.
Drain potatoes and peel the quail eggs. Cut the eggs in half
Make the dressing by mixing the mayonnaise with creme fraiche and mustard
Once the potatoes are warm rather than hot, dress with the mayo and creme fraiche mix
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!).