Preheat grill to med high heat.
Blanch Baby Potato (1.5 pound) in salted boiling water, until just tender, about 10 to 15 minutes, depending on size.
While potatoes are blanching, mash the Black Garlic (4 clove) with Salt (1/4 teaspoon) and a tablespoon of Oil (1 tablespoon) it become a chunky paste.
Add Oil (3 tablespoon)， Ground Black Pepper (to taste) and Rice Vinegar (1 tablespoon) to adjust seasoning.
Strain the tender potatoes.
Toss with one tablespoon of the vinaigrette, just enough to lightly coated.
Grill the potatoes until nicely charred.
Toss with the rest of the vinaigrette, Fresh Dill (2 tablespoon), Fresh Chives (1 tablespoon) and Chive Blossoms (to taste).
Serve with dill sour cream. Make it by whisking Sour Cream (1 cup), Lemon (1), Fresh Dill (2 tablespoon) and Shallot (1 tablespoon), a pinch of Granulated Sugar (to taste) and Salt and Pepper (to taste).