Blue Potato Salad with Chive Blossoms
Blue potatoes, red and yellow tomatoes, flowering chives and lemon vinaigrette make this easy dish really appealing.
- 2 pounds blue potatoes
- 2 cup red and yellow grape tomatoes halved
- 1 bunch flowering chives
- 1/2 cup fresh basil
- 1/4 cup extra virgin olive oil
- 2 tablespoon fresh lemon juice
- 1 clove garlic crushed
- 1 teaspoon salt
Boil potatoes whole, testing by piercing with a paring knife after 20 minutes or so. When each potato becomes tender all the way through, take out to cool. Chill.
Strip skins from potatoes and cube, put in a large bowl. Add the tomatoes and about 1/4 cup minced chives. Trim some flowers for garnish, save the rest to garnish at serving.
Make the dressing: in a cup, whisk the olive oil, lemon, basil, garlic and salt.
Pour the dressing over the potato mixture, toss to mix. Serve at room temperature, or refrigerate until time to serve.Makes about 6 cups.