New Potatoes with Salami & Sorrel
Submitted by cartyjj
Warm new potato salad with thinly sliced salami, fresh sorrel ribbons, and a mustard-coriander seed dressing. A European-style potato salad served while still warm.
YIELD
2 servingsPREP
30 minCOOK
30 minREADY
60 minThis is a proper European-style potato salad, the kind where warm potatoes soak up a punchy dressing while they’re still steaming. No mayo in sight. Instead, softened onion, olive oil, white wine vinegar, mustard, and freshly toasted coriander seed do all the work.
Sorrel is the star ingredient and the reason this salad feels so alive. Those bright, lemony leaves are rolled into tight little cigarettes and snipped into fine ribbons that wilt slightly against the hot potatoes. If you’ve never cooked with sorrel, think of it as spinach with a sharp citrus bite.
The potatoes must stay unpeeled. New potato skins are thin and waxy, and they hold the pieces together as you toss them in the dressing. Peeling them would leave you with crumbly chunks that fall apart. Steam rather than boil so they stay firm and don’t get waterlogged.
Chef Tips
- Toast the coriander seeds in a dry pan until fragrant, then crush them coarsely. Pre-ground coriander is dusty and flat compared to freshly cracked.
- Dress the potatoes while piping hot. Hot potatoes absorb dressing like a sponge; cold potatoes just sit in it.
- Cut the potatoes in half or quarters depending on size so every piece has roughly the same surface area for the dressing.
- Arrange the salami around the edge of the plate last. It’s a garnish and flavor accent, not the main event.
Variations
- Substitute baby arugula or watercress if sorrel is hard to find. You’ll lose the lemon tang, so add a squeeze of fresh lemon juice to compensate.
- Swap salami for prosciutto or coppa for a milder, silkier cured meat pairing.
- Add a handful of halved cherry tomatoes and torn basil in summer for a Mediterranean spin.
Ingredients
Directions
Chop the onion roughly and partially soften it in 2 generous tablespoons of the oil.
Do not let it brown.
Scrub the potatoes (but on no account peel them) and steam them.
Wash and dry the sorrel, discarding tough stalks.
Roll up the leaves tighly in your fingers, just a few at a time, as though making a cigarette, and snip across into fine ribbons.
Tip the softened onion and its juices into a big bowl.
Stir in ½ teaspoon each vinegar and mustard, some salt and lots of pepper and coriander seed.
The coriander seed should be freshly toasted and ground coarsely using a pestle and mortar or a spare peppermil.
Add the potatoes to the bowl while still piping hot, so they drink up the flavours of the dressing.
Cut each potato in half or into quarters depending on size, and toss gently.
Scatter some of the sorrel over the base of a shallow serving dish.
Pile the potatoes into the centre, encircle them with the sliced salami and scatter the remaining ribbons of sorrel over the top.
Serve while potatoes are still warm.
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