A sharp kitchen scissor is the best tool for cutting a quantity of chives. Be sure the rinsed chives are thoroughly dry, or they´ll become soggy.
* If horseradish mustard is unavailable, use 2 tablespoons Dijon mustard and 1 teaspoon prepared horseradish.
Storing Onions: Store in a cool (but not refrigerated) dark place, but not with potatoes, which have different humidity requirements and can cause onions to decay more rapidly. Keep onions for two or three weeks; in hot weather, onions may sprout and turn mushy.
Storing Potatoes: Store in a cool, dark place - not in the refrigerator, and not with onions. If you don't have a dark pantry or potato drawer, store potatoes in a brown paper bag. (Exposure to light causes a chemical reaction that turns potatoes green just under the skin; peel the green away before cooking.) Potatoes should last a few weeks but may sprout in warm weather.