Chives bloom in the late spring. Their long, tough stems shoot up from bundles of slender dark green, grass-like leaves and erupt in a sphere of pale violet petals. I love the blossom’s faint but distinct onion-like flavor
and enjoy adding them to salads, frittatas, and baked eggs. I particularly like the way they pair with young potatoes, for it’s about this time of year that the first potatoes appear at farmers markets. Tender and about the size of a marble, these potatoes make a simple side dish, and their sweetness pairs well with the sharp green bite of chives and the creamy acidity of sour cream.
SERVES 4 TO 6
INGREDIENTS
- 1½ pounds marble-sized new potatoes
- ½ cup sour cream
- ¼ cup snipped fresh chives and chive blossoms
- Finely ground unrefined sea salt and freshly ground black pepper
INGREDIENTS
- Bring about 8 cups of water to a boil in a deep pot.
- Toss in the potatoes, cover, and boil until tender, about 20 minutes.
- Drain and let the potatoes cool for about 5 minutes.
- Toss the potatoes with cultured cream and chives and chive blossoms until uniformly coated.
- Season with salt and pepper.
- Serve warm.
