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blue potato salad

Blue Potato Salad with Chive Blossoms

Blue potatoes, red and yellow tomatoes, flowering chives and lemon vinaigrette make this easy dish really appealing.
Servings 4
Author Robin Asbell


  • 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.