This warm salad is a delightful marriage of earthy and tangy flavors. Tender new potatoes, steamed to perfection, are tossed in a zesty dressing of wholegrain mustard, white wine vinegar, and freshly ground coriander. The dish is elevated by the sharp, lemony bite of fresh sorrel ribbons and the savory, spicy crunch of sliced Italian salami. It’s a rustic yet elegant side dish that shines at summer picnics, family lunches, or as a hearty accompaniment to grilled meats. The warm potatoes absorb the dressing beautifully, creating a cohesive and satisfying meal that is simple to prepare but full of complex flavor.
New Potatoes With Salami & Sorrel
Description
This warm salad is a delightful marriage of earthy and tangy flavors. Tender new potatoes, steamed to perfection, are tossed in a zesty dressing of wholegrain mustard, white wine vinegar, and freshly ground coriander. The dish is elevated by the sharp, lemony bite of fresh sorrel ribbons and the savory, spicy crunch of sliced Italian salami. It&# 226;ÂÂs a rustic yet elegant side dish that shines at summer picnics, family lunches, or as a hearty accompaniment to grilled meats. The warm potatoes absorb the dressing beautifully, creating a cohesive and satisfying meal that is simple to prepare but full of complex flavor.Ingredients
Directions
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Scrub the new potatoes thoroughly under cold water; do not peel them.
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Place the potatoes in a steamer basket over boiling water and steam until tender when pierced with a fork, about 15-20 minutes depending on size.
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While potatoes steam, heat olive oil in a small skillet over medium-low heat.
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Add the sliced onion to the skillet and cook gently until softened but not browned, about 5-7 minutes.
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Wash and dry the sorrel, discarding any tough stalks.
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Roll sorrel leaves tightly into cylinders and slice across thinly to create fine ribbons.
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In a large bowl, combine the softened onions with their oil, white wine vinegar, wholegrain mustard, salt, pepper, and ground coriander seeds.
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Drain the potatoes and add them to the bowl while still piping hot.
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Cut the potatoes in half or into quarters, then toss gently to coat evenly in the dressing.
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Slice the salami thinly if not already pre-sliced.
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To serve, scatter half of the sorrel ribbons over the base of a shallow serving dish.
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Pile the dressed potatoes into the center, arrange the salami slices around them, and top with the remaining sorrel.
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.
Note
Toast the coriander seeds in a dry pan for 1-2 minutes until fragrant before grinding for the best flavor.
If sorrel is unavailable, spinach or arugula can be used as a substitute, though the flavor profile will differ.
This salad is best served while the potatoes are still warm, as they absorb the dressing more effectively.
For a vegetarian version, omit the salami or replace it with toasted pine nuts or sliced radishes.
