The chive blossoms are abundant in our garden at the moment and I hope you’ve got some growing too as they are perfect for today’s recipe! I want to share with you a version of the people pleaser that is potato salad. This is a roasted potato salad with all the early summer vegetable goodies including those purple chive beauties.

Growing up the potato salad I knew came out of a tub bought out of the store and was a very creamy concoction mainly consisting of potatoes and some sort of sour cream dressing. While I certainly did enjoy that version and still do on occasion (in a vegan version of course) I have come to enjoy a simpler more fresh type of potato salad without heavy dressings. So in this recipe I make a slightly spicy dijon mustard dressing which brings life to the dish without weighing it down.

In general the salad is quite a spicy one not only due to the mustard but I also use chives, onion and radishes which all pack a punch. If you are serving it to kids or people with a sensitive palette you might like to tweak the amounts added in and possibly cut out the red onion all together. Otherwise this dish is perfect for dinner parties and pot lucks. Here in Sweden we’ve got midsummer celebrations coming up next weekend and this would be perfect to bring for sharing.

If you want to make it extra festive you can follow my lead and find some heirloom potatoes in different colours which add a fun element to the salad. I was very excited to see the blue gems you can see in the photos at the supermarket as I was finding the ingredients for this recipe. It’s an exciting season we’re in here in the Northern hemisphere so make sure you take advantage of all the season’s perks. And enjoy the recipe! x

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ROASTED POTATO SALAD FOR SPRING


YIELDS: 4 servings /  TIME:  40 min
The salad:

1/2 cup puy lentils
1/2 vegetable stock cube
2 1/4 lb (1 kg) small potatoes
1 tsp olive oil
1/2 tsp dried thyme
1 bunch asparagus (12 stalks), roughly mandolined
8 radishes, sliced into coins
1/2 red onion, finely chopped
2 tbsp fresh chives, roughly chopped
1 small handful chive and kale blossoms, optional

The dressing:

1 tbsp dijon mustard
1 tbsp apple cider vinegar
1 tbsp maple syrup
1/2 lemon, just the juice
3 tbsp lukewarm water
Sea salt + black pepper, to taste

Preheat your oven to 200 degrees celsius.

Rinse your lentils and place them in a small sauce pan long with one cup water and your half vegetable stock cube. Bring the lentils to a boil and then reduce to a simmer and leave until all the water has been absorbed, roughly 30-35 minutes.

Cut your potatoes into roughly inch sized pieces and place them on a baking tray, lined if you prefer. Drizzle on the olive oil and sprinkle the tyhme, sea salt and black pepper over the top. Use your hands to mix well making sure all the potatoes are coated. Roast in the oven for roughly 30 minutes, or until fork tender and lighty golden, flipping halfway through.

When the potatoes have only a couple of minutes left until being done add the asparagus ribbons to the tray and mix well with the potatoes. Place them back into the oven for the remaining time and then remove it all and let cool for 5 minutes or so.

While your potatoes are roasting mix the remaining salad ingredients, except for the chive blossoms, in a large bowl and set aside.

Make your dressing by placing all the ingredients in a jar and shaking well until combined.

When lentils, potatoes and asparagus is cooked add them to the bowl with the other ingredients along with the dressing and toss to mix well.

Decorate your salad with chive blossoms and any other edible flowers you can find if you wish.


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