I used a combination of chives and their flowers which, if you can find them, are wonderful. They have a chive flavor but add a lovely lavender color scattered over the top of this salad.
Adapted from Gourmet
20
minutes preparation time
25 minutes cooking time
3 pounds small new potatoes
1 cup
chopped celery
1/2 cup mayonnaise
1/4 cup chopped chives
1
teaspoon grated lemon zest
1 teaspoon sugar
1 teaspoon salt
1/2
teaspoon pepper
In a large stockpot, cover the potatoes with water and bring them to a boil. Simmer until the potatoes are tender, between 10 and 20 minutes, depending on their size. They are done when they pierce easily with a knife but still hold their shape.
While the potatoes cook, stir the celery, mayonnaise, chives, lemon zest, sugar, salt, and pepper together in a large bowl bowl.
When the potatoes have cooked, drain the water and let them cool to room temperature. If they are not already small enough, cut them into bite-sized pieces. You can leave the skins on, but if any pieces of the skins come off as you cut them, discard them. Add the potatoes to the bowl with the dressing and gently toss the salad.
The salad can be made a day in advance. Just cover it tightly and store it in the refrigerator until you are ready to serve it.