The bright flavours of radishes, mint and sorrel grace this riff on the German potato salad. Delicious with roast chicken. Sorrel’s fresh citrus flavour is best when the leaves are young and small, before they age to become leathery and bitter tasting. It’s one of the first things to come up, alongside the chives in many back yards, and several farmers’ market stands sell it. You could substitute with young dandelion leaves.
- 8-12 small new potatoes
- 2-3 sprigs mint
- 4 bay leaves
- 2 bunches radishes (the long French ones look especially good), trimmed and cut in half, if desired
- 1 bunch fresh sorrel leaves
Bring potatoes, mint and bay leaves to a boil in salted water. Turn the heat down to simmer and cook until potatoes are just tender. Remove from heat and reserve. Halve just before you assemble the salad.
While the potatoes are boiling, wash and dry the sorrel. Place in the refrigerator in a clean towel to keep crisp, and make the dressing:
Mustard butter dressing
- 1 piece blade mace (or ¼ t nutmeg)
- ½ clove garlic
- 3-4 black peppercorns
- 1½ T white wine
- ½ T white wine vinegar
- ½ c unsalted butter
- 1 t Dijon mustard
Put all the ingredients but the butter in a small pan and reduce by about half over low-medium heat. Fish out garlic clove and mace piece if using. Whisk in about ½ the butter, keeping the pan warm. When all the butter has been incorporated, whisk in the remaining. Stir in the mustard, taste and season.
Drain the potatoes and when cool enough to handle (but still warm), cut in half and arrange on a platter with the radishes and radish leaves, if using. Shred sorrel leaves and scatter on the potatoes. Spoon the warm mustard butter over. Serve immediately.
The post Another radishy potato salad appeared first on The Tomato.
