{"id":12726,"date":"2021-06-29T09:49:14","date_gmt":"2021-06-29T13:49:14","guid":{"rendered":"http:\/\/ourgrandmotherskitchens.com\/?p=12726"},"modified":"2021-06-29T09:49:19","modified_gmt":"2021-06-29T13:49:19","slug":"lovely-pink-blossoms","status":"publish","type":"post","link":"https:\/\/ourgrandmotherskitchens.com\/?p=12726","title":{"rendered":"Lovely Pink Blossoms"},"content":{"rendered":"\n
\"\"<\/a><\/figure><\/div>\n\n\n\n

My chive blossoms are winding down, but I still have some. Chives are the first herbs to come up in my garden, and when their pink flowers join the green stalks I\u2019m in springtime heaven.<\/p>\n\n\n\n

Each year I make chive-blossom vinegar. It\u2019s the prettiest vinegar I know. I often give it to friends \u2026 who then want to know what to do with it. The recipe below is for them. I also put it in any salad that can use a little onion flavor; yesterday, it gave zip to my chicken salad.<\/p>\n\n\n\n

This potato salad would be great for July 4. Happy summer!<\/p>\n\n\n\n

\"\"<\/a><\/figure><\/div>\n\n\n\n

Chive Blossom Vinegar<\/strong><\/p>\n\n\n\n

Ingredients:<\/em><\/p>\n\n\n\n

enough chive blossoms to fill at least half of a clean 1-cup jar
just under 1\/2 cup distilled white vinegar<\/p>\n\n\n\n

Instructions:<\/em><\/p>\n\n\n\n

Place the chive blossoms in the jar. Heat the vinegar until it smells strong and just starts to bubble around the edges. Pour it over the blossoms, and cover loosely. Later in the day, tighten the cover. Keep the jar in a cool, dark place for 2 days, turning it a couple of times a day; then strain the vinegar into a clean jar through cheesecloth. Makes just under 1 cup of vinegar.<\/p>\n\n\n\n

\"\"<\/a><\/figure><\/div>\n\n\n\n

Chivy Potato Salad<\/strong><\/p>\n\n\n\n

Ingredients:<\/em><\/p>\n\n\n\n

4 to 5 medium potatoes, cleaned but not necessarily peeled and then diced
\nthe juice of 1\/2 lemon
\n1\/4 cup canola or olive oil
\nsalt and pepper to taste (go lightly with the salt!)
\n2 celery stalks, chopped
\n2 hard-boiled eggs, chopped
\n1 cup mayonnaise (plus more if needed)
\n2 generous tablespoons chive blossom vinegar
\n1\/2 teaspoon Dijon mustard
\nchopped chives to taste
\nchopped dill to taste
\ncrumbled bacon for garnish (optional)<\/p>\n\n\n\n

Instructions:<\/em><\/p>\n\n\n\n

Boil the potato pieces until they are just tender. Drain them, and toss them with the lemon juice, oil, and some salt. Let the mixture cool. Add the celery, egg, and herbs. Blend the mayonnaise the vinegar, the pepper, and the mustard. Toss this mixture onto the salad. If you need to, add a little more mayonnaise. Taste and adjust the flavors. Top with a few more chopped chives and crumbled bacon (if desired). Serves 6.<\/p>\n\n\n\n

Watch me make it here:<\/p>\n\n\n\n

Tinky Makes Chive Blossom Vinegar and Potato Salad<\/a><\/p>\n\n\n\n

\n