Chive Potato Salad

With summer BBQ’s right around the corner, this is a perfect side dish! Chives and chive blossoms are in full bloom right now so it’s really fun to garnish the potato salad with the little purple flowers; it adds a beautiful color and mild onion flavor to this dish. Enjoy!

Ingredients

• 1 lb. russet potatoes, peeled and medium dice
• 1/3 cup yellow onion, small dice
• 3/4 cup celery, small dice
• 3 hard-boiled eggs, chopped
• 1 tbsp. Dijon mustard
• 1/2 cup mayo
• 1 lemon, zest and juice
• 1 tbsp. salt
• 1 tsp. fresh cracked black pepper
• 2 tbsp. fresh chives
• 3-4 chive blossoms

Directions

Fill a large pot with water and boil the potatoes on medium high heat for about 20 minutes, until fork tender. Drain all the water and cool down. Add to a mixing bowl and add the rest of the ingredients except the chives blossoms. Gently mix it all together until all incorporated. Try not to break up the potatoes too much. Season with salt and pepper at the end if needed and garnish with chives and blossoms. You can serve this immediately or let it chill in the fridge until ready to eat. It keeps in an air tight container in the fridge for about 3-4 days.