AuthorAdapted by Lisa Fain from The Journal of Agriculture Cook Book
2tablespoonsapple cider vinegar
1/2cupdiced dill pickle
¼cupfinely diced red onion
¼cupfinely chopped flat parsley
3hard boiled eggs, peeled and finely chopped
4-6freshly picked nasturtium blossoms
Peel the potatoes then cut into 2-inch pieces. Place the potatoes in a large pot, cover with cold water, bring to a boil on high, then turn the heat down to medium and cook until fork tender, about 10 minutes. Drain and rinse and turn off the heat.
While still warm, return the potatoes to the pot and add the butter. Mash the potatoes with a masher, leaving a few lumps, then stir the warm potatoes with the butter until the butter is melted. Stir in the apple cider vinegar, mustard, dill pickle, onion, parsley, and eggs.
Leaving 2 nasturtium blossoms for garnish, finely chop the remaining blossoms then mix into the salad. Taste and add salt and pepper to taste.
Chill for 4 hours. Garnish with the remaining whole blossoms before serving.
Texas potato salad with nasturtiums | www.homesicktexan.com