Fresh herbs liven up potato salad

(Garden potato salad with fresh herbs and flowers is like a taste of summer)

A perky potato salad punctuated with fresh herbs is a perfect complement to summer meals.
Sometimes I like to put a hard-boiled egg in the mix, which adds a richness and texture that is truly satisfying.

Fresh herbs, edible flowers and just-dug potatoes take this staple of summer dining over the top. If you're not growing your own potatoes, look for them at a farmers market; the difference in taste is worth the effort.
The first of the summer carrots add a sweetness and crunch that is unlike anything that comes out of a plastic bag from the grocery store shelves. I am really happy with the Purple Haze carrots this season - their lovely orange centers are wrapped in a skin of trendy purple. You can also find them at, where else, but your local farmers market. They add a pretty hue to this classic salad.

Herbed Potato Salad

1. Summer potatoes (about a dozen of any variety, such as red, blue, Yukon Gold or white), steamed or boiled until fork tender, skins on
2. 1/2 medium red onion, diced
3. 1 large stalk of celery, diced
4. 1 large carrot, diced
5. 2 hard-boiled eggs, chopped (optional)
6. Fresh herbs, such as parsley, chives, tarragon, dill and basil, minced
7. Splash of red wine vinegar
8. 3/4 teaspoon Dijon mustard
9. About 2 tablespoons of nayonnaise (or regular mayo is fine)
10. 1 tablespoon olive oil
11. Splash of Tamari
12. Salt and pepper to taste
13. Pinch of garlic powder
14. Sprinkling of paprika
15. Edible flowers, such as chive, viola, nasturtium or calendula
    

• Cut the potatoes into cubes.
• Combine all the rest of the ingredients into a big bowl and mix well.
• Sprinkle with some posies.

Celebrate the taste of summer!