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New Potato Salad Recipe with Chive Blossoms & Spring Radishes
New Potatoes are tender and creamy and the addition of chive blossoms are the essence of spring in this fresh & simple potato salad.
Course
Salad
Cuisine
Vegetarian
Prep Time
10
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
20
minutes
minutes
Servings
4
servings
Calories
300
kcal
Author
Colleen Milne
Ingredients
2
lbs
new potatoes or fingerling potatoes
quartered
6-7
radishes
thinly sliced
12
chive blossoms
washed, plucked from stems, and dried with a paper towel
¼
cup
chive stalks
chopped
¼
cup
extra virgin olive oil
2
tablespoon
Dijon mustard
Kosher salt
to taste
Instructions
Put olive oil and Dijon mustard into a jar with a lid and shake hard until combined.
Put potatoes in a large pot in very well-salted water and boil until just fork tender. (Don't overcook).
Drain potatoes in a colander, then return to the pot and put on the still-warm burner, shaking them around to remove the moisture.
Remove from heat and allow potatoes to cool a little.
Toss potatoes with radishes, chives, and chive blossoms and olive oil/ Dijon dressing.
Taste and add kosher salt.
Refrigerate for at least an hour to chill and allow the flavours to meld together.
Nutrition
Serving:
1
serving
|
Calories:
300
kcal
|
Carbohydrates:
40
g
|
Protein:
5
g
|
Fat:
14
g
|
Saturated Fat:
1
g
|
Sodium:
101
mg
|
Potassium:
979
mg
|
Fiber:
5
g
|
Sugar:
1
g
|
Vitamin A:
110
IU
|
Vitamin C:
47
mg
|
Calcium:
32
mg
|
Iron:
2
mg