Jess and I have been talking about chive flowers this week. We love to use all parts of our Springdell bounty and this is no exception….little chive flowers are not only pretty on a plate, they add a delicate chive flavor to your dishes. This morning I had some chive flowers sprinkled on my bagel and cream cheese, yum! I had a bunch left so I made a potato salad with chive flowers and hard boiled eggs. We have been getting a lot of eggs in our spring shares so here is another way to eat them up.
I started two pots of water on the stove. One of the pots was to hard boil my eggs. Looking back, I wish a had thrown some extra ones in to munch on tomorrow!
In the other pot I got some red skin potatoes going. My son and I stopped by Springdell this morning to pick up some maple syrup and I grabbed some of these pretty potatoes.
When the potatoes are fork tender, strain them out and toss them with your dressing. I was in a hurry today so I used some creamy italian dressing, but by all means make your own dressing! I toss the dressing with the potatoes when they are hot because they absorb more of the flavors.
In go the chopped hard boiled eggs..
Then the pretty purple chive flowers as well as just a few chopped chives themselves.
To add a bit to the dish I steamed some asparagus and cut it three ways. For the thick spears I used a peeler and peeled the stalks only (pictured on the left), the thin stalks I simply chopped (pictured in the middle), and the tops of the thick stalks were left whole (pictured on the right).
To finish the dish I plated the potato salad on top of a bed of peeled asparagus with a side of asparagus tops.
Quick and easy, a great way to use spring veggies and eggs in a light meal. Save the leftovers for lunch tomorrow. Enjoy!