New Potatoes With Salami

RatingDifficultyIntermediate

A New Potatoes With Salami

Yields1 Serving
Prep Time10 minsCook Time50 minsTotal Time1 hr
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 1 lb Small new potatoes
 seed
 1 sm Handful of sorrel
 mustard
 2 oz Italian salami (or more)
 oil
 thinly sliced
 wine vinegar
 1 sm Onion


1

Chop the onion roughly and partially soften it in 2 generous tablespoons ofthe oil.

2

Do not let it brown.

3

Scrub the potatoes (but on no account peelthem) and steam them.

4

Wash and dry the sorrel, discarding tough stalks.

5

Roll up the leaves tighly in your fingers, just a few at a time, as thoughmaking a cigarette, and snip across into fine ribbons.

6

Tip the softened onion and its juices into a big bowl.

7

Stir in 1/2teaspoon each vinegar and mustard, some salt and lots of pepper andcoriander seed.

8

The coriander seed should be freshly toasted and groundcoarsely using a pestle and mortar or a spare peppermil.

9

Add the potatoesto the bowl while still piping hot, so they drink up the flavours of thedressing.

10

Cut each potato in half or into quarters depending on size, andtoss gently.

11

Scatter some of the sorrel over the base of a shallow servingdish.

12

Pile the potatoes into the centre, encircle them with the slicedsalami and scatter the remaining ribbons of sorrel over the top.

13

Servewhile potatoes are still warm.

14

Source: Philippa Davenport in Country Living (British), May 1988.

15

Typedfor you by Karen Mintzias .

CategoryCuisineTags

Ingredients

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

Directions

1

Chop the onion roughly and partially soften it in 2 generous tablespoons ofthe oil.

2

Do not let it brown.

3

Scrub the potatoes (but on no account peelthem) and steam them.

4

Wash and dry the sorrel, discarding tough stalks.

5

Roll up the leaves tighly in your fingers, just a few at a time, as thoughmaking a cigarette, and snip across into fine ribbons.

6

Tip the softened onion and its juices into a big bowl.

7

Stir in 1/2teaspoon each vinegar and mustard, some salt and lots of pepper andcoriander seed.

8

The coriander seed should be freshly toasted and groundcoarsely using a pestle and mortar or a spare peppermil.

9

Add the potatoesto the bowl while still piping hot, so they drink up the flavours of thedressing.

10

Cut each potato in half or into quarters depending on size, andtoss gently.

11

Scatter some of the sorrel over the base of a shallow servingdish.

12

Pile the potatoes into the centre, encircle them with the slicedsalami and scatter the remaining ribbons of sorrel over the top.

13

Servewhile potatoes are still warm.

14

Source: Philippa Davenport in Country Living (British), May 1988.

15

Typedfor you by Karen Mintzias .

New Potatoes With Salami

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