Instructions: Place potatoes in pan and cover with water by about 2 inches along with 1 tablespoon sea salt. Cover and bring to a boil. Uncover pan and cook at strong simmer about 20 minutes, or until potatoes just tender. Test with small sharp knife. Drain potatoes and let cool.

When cool enough to handle, peel the potatoes and cut into neat, small dice. Transfer potatoes to large bowl.

Chop nasturtium leaves and tender stems and add to bowl along with dill pickles, nasturtium buds and garlic. Add olive oil, vinegar and salt and pepper to taste. Toss gently, taking care not to crush potatoes.

Mound potato salad on old-fashioned serving plate and sprinkle chopped parsley over top. Cut the petals into strips and sprinkle over salad.

Garnish with whole flowers and leaves.

This recipe serves 6.

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