Logo of "The Farm" featuring bold, distressed white lettering with a small plant sprouting from the letter 'R', symbolizing growth and sustainability in agriculture.
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Logo of "The Farm" featuring bold, distressed white lettering with a small plant sprouting from the letter 'R', symbolizing growth and sustainability in agriculture.

Sorrel & Potato Salad

Recipes

This sorrel and potato salad is a fresh and tangy side dish that combines the lemony flavor of sorrel with the creaminess of the dressing. It's a great accompaniment to grilled meats, fish, or as part of a picnic spread. You can customize it by adding other ingredients like crispy bacon bits, capers, or radishes for extra flavor and texture.

Ingredients

  • 4 cups sorrel leaves, chopped

  • 4 medium potatoes, boiled, peeled, and cubed

  • 1 small red onion, finely chopped

  • 2 hard-boiled eggs, chopped

  • 1/4 cup sour cream

  • 2 tablespoons mayonnaise (optional)

  • 1-2 tablespoons Dijon mustard

  • 1-2 tablespoons fresh lemon juice

  • Salt and pepper to taste

  • Fresh chives or parsley for garnish (optional)

Directions

  1. In a large mixing bowl, combine the boiled and cubed potatoes, chopped sorrel leaves, chopped red onion, and hard-boiled eggs.
  2. In a separate bowl, prepare the dressing by mixing the Greek yogurt, mayonnaise (if using), Dijon mustard, and fresh lemon juice. Adjust the amounts of Dijon mustard and lemon juice to your taste.
  3. Pour the dressing over the potato and sorrel mixture, and gently toss to coat everything evenly.
  4. Season the salad with salt and pepper to taste.
  5. Let the salad chill in the refrigerator for at least 30 minutes to allow the flavors to meld together.
  6. Before serving, garnish the sorrel and potato salad with fresh chives or parsley, if desired.