2.5 pounds red potatoes, unpeeled
6 small red radishes, diced
1/4 cup red onion, diced
1/2 cup mayonnaise
2 tablespoons fresh dill, chopped
2 tablespoons lemon juice
2 teaspoons Dijon mustard
2 tablespoons blue viola petals (may be substituted with borage blossoms)
Salt and pepper, to taste
In a large pot, cover the potatoes by 2 inches of water and boil until tender, about 20 minutes. Drain the potatoes thoroughly by spreading them on a cooling rack over the sink.
Once the potatoes are cool, cut them into 3/4-inch chunks. Mix radishes, onion, mayonnaise, dill, lemon juice and mustard in a large bowl. Gently fold in the potatoes and viola petals with the dressing, and then salt and pepper, to taste.
Chill the salad in the refrigerator for 4 hours before serving. Garnish with viola flowers or petals on top.