food Program

Warm Potato Salad with Sorrel-Yogurt Puree and Bacon

Contributed by Megan Saynisch, from the Real Food Right Now series.

Lemony sorrel pairs perfectly with creamy yogurt, potatoes and crisp bacon bits. (Of course, feel free to omit the bacon for a vegetarian version of this dish.) I’ve added chopped parsley to brighten the color of the potato salad – poor sorrel suffers from an aesthetic problem, as it has a tendency to turn an unappetizing color when cooked.

Ingredients
1 bunch garden or French sorrel, leaves washed and stems removed
3 oz organic Greek yogurt (half of a small container)
1 teaspoon extra virgin olive oil
1 clove garlic, chopped finely or pressedKosher salt and freshly ground pepper
1 lbs potatoes (I like small Yukon Golds or new potatoes, if available), halved if small, quartered if large
2 slices bacon, cooked until crisp and chopped into bits
1⁄4 cup parsley, chopped

Directions
Reserve 3-4 sorrel leaves for garnish. Blanch the sorrel leaves: bring a medium pot of salted water to a boil. Add the sorrel and cook for 1 minute. Remove sorrel and place in a bowl full of ice water. Using your hands, squeeze as much moisture from the sorrel as you can. 

In a blender or food processor, puree the blanched sorrel leaves, yogurt, olive oil, garlic and a pinch each of salt and freshly ground pepper until smooth. Set aside.

Meanwhile, cook the potatoes: add the potatoes and a pinch of salt to a medium saucepan. Just barely cover with cold water. Bring to a boil over medium-high heat, then reduce to a simmer. Cook until the potatoes are tender but not falling apart. Drain and let cool slightly.

Roughly chop the reserved raw sorrel leaves. 

In a large bowl, toss the warm potatoes with the sorrel-yogurt mixture. Gently stir in the parsley, chopped raw sorrel and the bacon. Eat immediately.


Learn more about sorrel in Megan's full post on Ecocentric Blog.