Summer Flower Salad

Preparation info

    • Difficulty

      Easy

Appears in

The Potato Year: 300 Classic Recipes

The Potato Year

By Lucy Madden

Published 2015

  • About

Although the idea of eating flowers is an old one, it doesn’t much appeal to me. When Bernard Shaw was asked why he didn’t have cut flowers in his house, he replied that he liked children but didn’t want to cut their heads off. However, nasturtiums are so prolific and easily grown (besides being full of taste) that it seems a shame not to include them in cooking. Add a few borage flowers with their vivid blue and pink hues.

Ingredients

  • 2 lb (900 g) new potatoes, cleaned
  • 1 avocado, peeled and sliced
  • Sea salt and freshly ground black pepper
  • 1 teaspoon Dijon mustard
  • 1 teaspoon sugar
  • 2 tablespoons wine vinegar
  • 6 tablespoons extra virgin olive oil
  • Nasturtium flowers (different colours if possible)
  • Marigold petals

    Method

    Steam the potatoes; while still warm, peel and put in a bowl with the avocado. Make a dressing with the seasoning, mustard, sugar, vinegar and olive oil and pour over the potatoes and avocado. Strew flowers over the salad and serve.