Potato Salad with Sorrel, Wild Garlic and Horseradish
This salad, fragrant with wild herbs and bursting with vibrant flavours, is surprisingly moreish for something so healthy. It also happens to be vegan and gluten-free. New potatoes are in season just in time to make this peppery, creamy salad flavoured with springtime herbs. Any small, waxy potatoes will work, but for a real treat use Jersey Royals.
- 500g small, waxy salad potatoes
- Handful (about 30g) common sorrel
- Handful (about 40g) wild garlic, plus some flowers to decorate if available
- Salt and freshly ground pepper
- 1 tablespoon good-quality mayonnaise
- 2 tablespoons soured cream
- 1 teaspoon freshly grated horseradish, or more to taste
- Scrub the potatoes and cut in half lengthways. Put them in a pan and cover with cold water. Add half a teaspoon of salt and set the pan over high heat. Bring to the boil, then reduce to a gentle simmer. Cook for about 15 minutes, until the potatoes are tender when tested with a knife. Drain the potatoes and return them to the warm pan (off the heat) and cover with a tea towel.
- Rinse the wild garlic and sorrel leaves and shake them dry. Pick off any tough stems, then chop the leaves finely.
- In a large bowl, combine the mayonnaise, sour cream and horseradish. Add the warm potatoes, scatter over the herbs and stir to combine, being gentle so as not to break the potatoes. Taste and adjust the seasonings (you may want more horseradish), then pile the the potato salad in a serving dish and scatter with garlic flowers (if using) before serving.
Recipe and photos by Otherwise for Wild Food UK