This vibrant dish celebrates the earthy sweetness of steamed new potatoes, elevated by a sharp, mustardy dressing and fresh sorrel. The key is adding the warm potatoes directly to the dressing so they absorb the flavors of olive oil, white wine vinegar, and toasted coriander. Thinly sliced Italian salami adds a salty, savory contrast to the bright, lemony notes of the sorrel. It’s a perfect light lunch or side dish for spring and summer gatherings. The texture is tender yet substantial, with a lovely balance of warm starch and crisp greens. Simple ingredients come together to create a comforting yet refreshing meal that feels both home-style and sophisticated.
New Potatoes With Salami & Sorrel
Description
This vibrant dish celebrates the earthy sweetness of steamed new potatoes, elevated by a sharp, mustardy dressing and fresh sorrel. The key is adding the warm potatoes directly to the dressing so they absorb the flavors of olive oil, white wine vinegar, and toasted coriander. Thinly sliced Italian salami adds a salty, savory contrast to the bright, lemony notes of the sorrel. It&# 226;ÂÂs a perfect light lunch or side dish for spring and summer gatherings. The texture is tender yet substantial, with a lovely balance of warm starch and crisp greens. Simple ingredients come together to create a comforting yet refreshing meal that feels both home-style and sophisticated.Ingredients
Directions
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Scrub the new potatoes clean but do not peel them. Place in a steamer basket over boiling water and steam until tender when pierced with a fork, about 10-15 minutes depending on size.
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While potatoes steam, thinly slice the small onion. Heat 2 generous tablespoons of olive oil in a small pan over medium-low heat. Add the onion and soften gently without browning, stirring occasionally.
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Wash and dry the sorrel leaves, discarding any tough stalks. Roll up the leaves tightly in your fingers, a few at a time, and snip across them with scissors or a knife to create fine ribbons.
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Toast coriander seeds in a dry pan for 1-2 minutes until fragrant, then grind coarsely using a pestle and mortar or spice grinder.
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Transfer the softened onions and their juices to a large mixing bowl. Stir in white wine vinegar, wholegrain mustard, salt, plenty of black pepper, and the ground coriander seed to create the dressing.
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Add the steamed potatoes to the bowl while still piping hot. Cut each potato in half or into quarters depending on size. Toss gently to coat, allowing the warm potatoes to absorb the dressing.
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Thinly slice the Italian salami. Scatter a portion of the sorrel ribbons over the base of a shallow serving dish.
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Pile the dressed potatoes into the center of the dish. Encircle the potatoes with the sliced salami and scatter the remaining sorrel ribbons over the top. Serve immediately while the potatoes are still warm.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 262.9kcal
- % Daily Value *
- Total Fat 7.6g12%
- Saturated Fat 2.8g14%
- Cholesterol 30.0mg10%
- Sodium 714.3mg30%
- Total Carbohydrate 20.4g7%
- Dietary Fiber 2.5g10%
- Sugars 1.1g
- Protein 23.8g48%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
