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.

My mother’s chives in bloom.

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.

These lavender chive blossoms are good enough to eat!

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 extra flavor that can not be imitated with extra chives or onions.

The beautiful pop of color elevates the family picnic to a summer fete.

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!

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Minnesota Potato Salad

A classic Minnesota summer potato salad recipe tweaked and handed down from one generation to the next.

Author: Sugar & The Spice

Recipe type: Norwegian

Serves: 12

Prep time:  30 mins

Cook time:  15 mins

Total time:  45 mins

Ingredients

• 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

Instructions

1. Boil and chop potatoes. We often leave the skin on. Mom says it's for color. I like the vitamins. Add to large bowl.
2. Cool, peel and dice the eggs. Add to large bowl.
3. Separate chive blossoms and chop stems. Add to bowl.
4. Add remaining ingredients.
5. Gently fold to mix.
6. Add more or less mayonnaise and salad dressing to taste.
7. Chill at least 20-30 minutes to allow flavors to mingle.

3.2.1230

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jessica hehir