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Potato and Chive Flower Salad with Quail Eggs

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
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2
Author Fiona Maclean


  • 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


  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.