Herbed Potato Salad

• 3 lbs small potatoes
• 1 cup low-fat plain yogurt
• 2 cups celery & leaves
• 12 cup chives, chopped
• 1 tablespoon fresh lavender flowers (or 1/2 tablespoon dried lavender buds)
• salt
• pepper
• 2 tablespoons Dijon mustard
• 12 cup fresh edible flower (chive, dill, purple basil leaves and or or other fresh edible flowers)

1. Boil unpeeled potatoes until tender (20-30 minutes) but not soft enough to mash.
2. Drain and let cool.
3. Slice potatoes or cut in half, depending on size of potatoes and place in salad bowl.
4. In a small bowl mix herbs with yogurt and mustard and then stir into the potatoes.
5. Garnish with edible flowers and herb blossoms.
6. Refrigerate until serving.

potatoes, lowfat plain yogurt, celery, chives, fresh lavender flowers, salt, pepper, mustard, chive

Taken from www.food.com/recipe/herbed-potato-salad-181911 (may not work)