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.
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
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.