July is a pretty time of year in Northern Minnesota. One of the beautiful aspects of a northern summer is the abundance of flowers in bloom. They nestle in pots, spill out of hanging baskets, dangle from whispering tree branches and accessorize herb gardens.
I recently returned to Minnesota after nearly a dozen years living in Florida. The morning after my arrival I found my mother in her kitchen cooking with the chive blossoms from her herb garden.
I now know why my potato salad never once measured up to my mother’s. Edible flowers make all the difference in the world!
Chive blossoms give the salad an additional flavor that can not be imitated with extra chives or onions.
If you are going to enjoy all that summer has to offer, you might as well indulge in the flowers too. Here is my mother’s soon-to-be famous recipe for Minnesota Potato Salad. Enjoy!
- 12 red potatoes
- 4 hard boiled eggs
- ¾ cup mayonnaise
- 1 large pickle diced
- 2 celery stalks chopped small
- 1 tablespoon Newman’s Own Parmesan and Roasted Garlic Dressing
- 5-6 chive blossoms and stems
- salt and pepper to taste
- Boil and chop potatoes. We often leave the skin on. Mom says it’s for color. I like the vitamins. Add to large bowl.
- Cool, peel and dice the eggs. Add to large bowl.
- Separate chive blossoms and chop stems. Add to bowl.
- Add remaining ingredients.
- Gently fold to mix.
- Add more or less mayonnaise and salad dressing to taste.
- Chill at least 20-30 minutes to allow flavors to mingle.