Potato and Sorrel Salad with Yoghurt Dressing – a new take on the old potato salad
Now that sorrel is in season, make the most of it! As sorrel can be cooked or eaten raw, the ideas are endless. This time I would like to present you a new take on the good old potato salad. It is really filling and with the addition of sorrel leaves the flavour is absolutely unique. Also, take a look at other sorrel recipes: green borscht, sorrel pesto or Thai-style sorrel soup.
The preparation
The ingredients need to be chopped into large chunks. It will save you work and make each flavour stand out. The amounts will serve 4 as a side or 2-3 as the main.
Wash 500g baby new potatoes. There is no need to peel them. Cut them into halves or quarters, if necessary, and boil in slightly salted water until soft but not falling apart. Discard the water and leave the potatoes in the pan to cool.
In a separate small pan hard boil 3 eggs. Peel them and chop roughly.
Wash and dice 1/2 of a cucumber. There is no need to peel it.
Rinse thoroughly 2 generous handfuls of sorrel leaves and chop them roughly.
Toss everything into a large mixing bowl and shake it several times to mix the ingredients.
To make the dressing:
In a small mixing bowl combine the following ingredients:
- Sour 1/2 cup (150-200ml) yoghurt, 1 teaspoon of lemon juice,
- Bitter a pinch of thyme (preferably fresh but dried will do as well),
- Sweet a pinch of sugar, 2 tablespoons of olive oil, 2 tablespoons of mayo,
- Pungent a pinch of black pepper, a pinch of cayenne,
- Salty a generous pinch of salt.
Mix the ingredients well and leave to sit for a few minutes to allow the flavours to combine.
Stir the dressing into the salad and serve. Potato and Sorrel Salad with Yoghurt Dressing tastes perfect on its own or to go with pumpkin pancakes.
