Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Small new potatoes
1 sm Handful of sorrel
2 oz Italian salami (or more)
-- thinly sliced
1 sm Onion
Coriander seed
Wholegrain mustard
Olive oil
White wine vinegar

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 1/2
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.

Source: Philippa Davenport in "Country Living" (British), May 1988.
Typed for you by Karen Mintzias

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