Potato & Sorrel Salad
So for my first foray into sorrel usage this year I went with a simple potato salad, which also had the advantage of putting a dent into one of the boxes of steadily sprouting potatoes down in the cold cellar.
I was pleased to note that although none of the salad dressing ingredients was produced by us, every ingredient in the salad part of the recipe came out of our garden. Yay, us!
I actually made double this amount of salad, and we have been eating it for lunches as we get out in the garden and work, work, work. Amazing, too, how the weather has gone from cold and rainy to what I'm afraid I'm going to have to describe as a heat wave! A little cooler next week, I hope, but we need to find a better rain dance; this one's not working...
4 to 6 servings
1 hour - 40 minutes prep time
Make the Salad:
4 cups boiled diced potatoes
1 cup packed, shredded sorrel leaves
1 green onion
1 medium carrot
2 or 3 tablespoons finely chopped parsley
Wash and dice the potatoes. Put them in a pot with plenty of cold water to cover them. Bring them to a boil and boil until just tender, about 15 or 20 minutes. Drain well and rinse in cold water. Let cool.
Meanwhile, wash and dry the sorrel leaves, and shred them finely. Wash, trim and finely chop the green onion. Peel and grate the carrot. Wash, dry and chop the parsley.
Mix the vegetables in a large bowl.
Make the Dressing:
1/3 cup mayonnaise (light is fine)
1/3 cup buttermilk
2 teaspoons Dijon mustard
1/2 teaspoon celery seed, ground
1/4 teaspoon salt
freshly ground black pepper to taste
Whisk all these ingredients together in a small bowl. Scrape the dressing into the bowl of vegetables and mix well. Add the potatoes once they are well drained and completely cool, and mix them in well.
The salad can be made ahead of time, and it probably should be, to allow the flavours a little time to settle.
Last year at this time it was Rampapalooza: Spinach with Wild Leeks, Chicken with Wild Leeks and Spaghetti with Wild Leeks. Haven't had a moment to get out and look for any this year... but I also think (hope!) they are a little later too.
I was pleased to note that although none of the salad dressing ingredients was produced by us, every ingredient in the salad part of the recipe came out of our garden. Yay, us!
I actually made double this amount of salad, and we have been eating it for lunches as we get out in the garden and work, work, work. Amazing, too, how the weather has gone from cold and rainy to what I'm afraid I'm going to have to describe as a heat wave! A little cooler next week, I hope, but we need to find a better rain dance; this one's not working...
4 to 6 servings
1 hour - 40 minutes prep time
Make the Salad:
4 cups boiled diced potatoes
1 cup packed, shredded sorrel leaves
1 green onion
1 medium carrot
2 or 3 tablespoons finely chopped parsley
Wash and dice the potatoes. Put them in a pot with plenty of cold water to cover them. Bring them to a boil and boil until just tender, about 15 or 20 minutes. Drain well and rinse in cold water. Let cool.
Meanwhile, wash and dry the sorrel leaves, and shred them finely. Wash, trim and finely chop the green onion. Peel and grate the carrot. Wash, dry and chop the parsley.
Mix the vegetables in a large bowl.
Make the Dressing:
1/3 cup mayonnaise (light is fine)
1/3 cup buttermilk
2 teaspoons Dijon mustard
1/2 teaspoon celery seed, ground
1/4 teaspoon salt
freshly ground black pepper to taste
Whisk all these ingredients together in a small bowl. Scrape the dressing into the bowl of vegetables and mix well. Add the potatoes once they are well drained and completely cool, and mix them in well.
The salad can be made ahead of time, and it probably should be, to allow the flavours a little time to settle.
Last year at this time it was Rampapalooza: Spinach with Wild Leeks, Chicken with Wild Leeks and Spaghetti with Wild Leeks. Haven't had a moment to get out and look for any this year... but I also think (hope!) they are a little later too.
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