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A simple and delicious salad for summer that doubles as a colorful and floral decorative centerpiece.

NOTES: We used small golden potatoes from the farmers market. Golden varieties tend to be sweeter & nuttier, allowing the potato to be the star of the dish. We sliced them in half but if you use larger potatoes, we recommend cutting in quarters to make wedges so there's a little more surface area to drizzle all that delicious dressing on!


1 pound of golden potatoes, preferably small and cut in half

1/2 cup mayonnaise
1/4 cup sour cream
2 tablespoons chopped parsley
2 tablespoon chopped chives, save the blossoms for garnishing
2 tablespoons cider vinegar
Half a red onion, finely chopped
1/2 a medium lemon, juice and zest
Salt & pepper to taste



1. Slice potatoes and place in a pot of salted water.

2. Bring potatoes to a boil and cook until fork tender.

3. Strain potatoes and arrange in a single layer on a platter. Some slight overlapping is fine. 

4. In a bowl, whisk together all ingredients for the dressing, reserving some herbs and the chive blossoms for garnishing.



5. Generously drizzle the dressing over the potatoes

6. Garnish with extra chopped herbs, blossoms, and a sachet of chives.

7. Serve at room temperature and enjoy!  

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1 comment

  • What a beautiful summer dish!

    Suzanne on

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