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Hot new potato and sorrel salad
Hot new potato and sorrel salad
added by HughFW

A firmly established River Cottage favourite. The lemony tang of seasonal sorrel is wonderful with the best sweet, creamy, earthy spuds of early summer, and this merits being served as a dish in its own right. But it’s also a lovely way of dressing new potatoes for a side dish - perhaps with fish.

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Servings
  • Four
Ingredients
  • 
500g Jersey Royals, Charlotte, Ratte or other small new potatoes, mainly whole and the large ones cut in half
  • 
Two to three handfuls of sorrel, cultivated or wild

  • 50g of unsalted butter

  • One tablespoon of extra virgin olive or rapeseed oil

  • Fine sea salt and freshly ground black pepper
  •  
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Directions
Scrub or scrape the new potatoes. Put them in a pan, cover with cold water and salt well. Bring to the boil and cook until tender. Small, freshly dug new potatoes cook much faster thank you think, so be vigilant and taste a small one after only five minutes or so; Jersey Royals in particular lose some of their charm if over-boiled.

 While the potatoes are cooking, strip the central veins out of the sorrel. Wash the leaves well and shred into ribbons, about 1cm wide.

 As soon as the potatoes are ready, drain and put them in a bowl with the butter and oil.

 Throw the shredded sorrel in into the bowl and toss well. Leave for a minute, so the heat of the potatoes wilts the sorrel, then toss again.

 Rest for another minute, then season with salt and pepper and serve at once.

If you do happen to slightly overcook the spuds, don’t despair, just stir them vigorously with the sorrel and the butter so they break up a little and get a bit ‘mashy’. Pretend it was quite deliberate - your new ‘bashed‘ new potatoes will still be delicious.

 You can find ‘Hot new potato and sorrel salad’, and many other recipes like it in my my latest book ‘Every Day‘, available from the River Cottage online shop, here on the website. Each copy is exclusively signed by myself
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