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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 6 |
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A bit out of the ordinary - this salad uses lavender and garden chives and is garnished with edible flowers (or for the less advenuresome use colorful herb blossoms). Recipe source: Lavender Ingredients:
3 lbs small potatoes |
1 cup low-fat plain yogurt |
2 cups celery & leaves |
1/2 cup chives, chopped |
1 tablespoon fresh lavender flowers (or 1/2 tablespoon dried lavender buds) |
salt |
pepper |
2 tablespoons dijon mustard |
1/2 cup fresh edible flower (chive, dill, purple basil leaves and or or other fresh edible flowers) |
Directions:
1. Boil unpeeled potatoes until tender (20-30 minutes) but not soft enough to mash. Drain and let cool.
2. Slice potatoes or cut in half, depending on size of potatoes and place in salad bowl.
3. In a small bowl mix herbs with yogurt and mustard and then stir into the potatoes.
4. Garnish with edible flowers and herb blossoms.
5. Refrigerate until serving.
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