Potato Salad With Chive Blossom Vinaigrette - cooking recipe

Ingredients

1 1/2 lb. Yukon Gold or new white potatoes
1/4 c. radishes, trimmed and sliced thin
salt to taste
3 Tbsp. chopped chives
8 to 10 chive blossoms
4 Tbsp. canola oil or mild olive oil
1 Tbsp. white wine vinegar

Preparation

Wash the potatoes and then, without peeling, immerse them in a pan of cold water.
Bring to a boil and cook until tender, 20 to 25 minutes, depending on their size.
Drain, then run cold water over them until they are cool enough to handle.
Slice them into a salad bowl.
Add the radishes.
Sprinkle lightly with salt. Combine 2 tablespoons chives with the petals of one of the flowers and the oil and vinegar.
Shake well, then pour over the potatoes and radishes and toss.
Add more salt if liked, then scatter on the remaining chives and the petals from a couple of more flowers. Use the rest of the flowers as a garnish.
(The blossoms, which are edible and flavorful, can be omitted, but they look pretty and festive.)
Serves 4.