Ingredients

The following ingredients have 4 Servings
  • 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)
  • 1/4 cup chive stalks (chopped)
  • 1/4 cup extra virgin olive oil
  • 2 tbsp Dijon mustard
  • Kosher salt (to taste)

Instruction

  • 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.