Ingredients:
3 lbs small potatoes
1 cup low-fat plain yogurt
2 cups celery & leaves
1/2 cup chives, chopped
1 tablespoon fresh lavender flowers ( or 1/2 tablespoon dried lavender buds)
salt
pepper
2 tablespoons Dijon mustard
1/2 cup fresh edible flowers ( chive, dill, purple basil leaves and or or other fresh edible flowers)
Directions:
Boil unpeeled potatoes until tender (20-30 minutes) but not soft enough to mash. Drain and let cool.
Slice potatoes or cut in half, depending on size of potatoes and place in salad bowl.
In a small bowl mix herbs with yogurt and mustard and then stir into the potatoes.
Garnish with edible flowers and herb blossoms.
Refrigerate until serving.
Servings: 4-6
Time preparation: 20 min.
Time total: 50 min.