Potato salad is a no-brainer when it comes to the summer table. I often like the traditional mayonnaise version, but others prefer something a bit lighter and vinaigrette salads are becoming more popular, especially with the addition of healthy raw apple cider vinegar.
This salad is simple to put together, but adds a special zing because of its unique garnish, pickled chive blossoms.
Chives are in bloom right now and are a great way to add flavor. I love adding fresh chives, including the blossoms to scrambled eggs in the morning and they add a nice fresh flavor to this potato salad. The pickled blossoms are beautiful and tasty. So whip up a batch for your next summer party to please the palate!
- 3 large potatoes
- 2 TBS apple cider vinegar
- 1 TBS extra virgin olive oil
- salt & pepper to taste
- 3 TBS fresh chives, diced
- Optional Garnish: a few pickled chive blossoms
- Pick fresh chive blossoms and place in a bowl. Cover with apple cider vinegar, cover bowl with a towel (to keep clean) and let sit at room temperature over night, or at least 2 -3 hours.
- Place clean potatoes in a pot of salted water; bring to a boil over medium-high heat. Once boiling cook potatoes for about 15 minutes, checking often until they are al dente.
- Set them aside to cool, and once cool enough to handle, peel the potatoes (the skin comes right off).
- Chop potatoes into bite sized pieces and dress with olive oil and apple cider vinegar, and salt and pepper to taste. Garnish with pickled chive blossoms.