Spring Potato Salad with Sorrel and Young Potatoes

Whether you can eat sorrel raw in a salad depends on how you slice it; the potato’s texture comes from choosing the right variety, and the salad’s flavor shifts depending on the potato’s temperature when you add the dressing.

Ingredients (serves 4):

• young potatoes (small, uniform size) — 500–600 g
• fresh sorrel — a large bunch (60–80 g)
• green or bulb onion — 3–4 stalks or half a head
• olive oil or unrefined sunflower oil — 3 tbsp
• whole-grain or Dijon mustard — 1 tsp
• hard-boiled eggs — 2 (optional)
• radish, dill — optional
• salt, black pepper — to taste

Step-by-step: how to make sorrel and potato salad

1. Wash the young potatoes thoroughly and boil them in their skins until tender (about 15–20 minutes over medium heat).
2. At the same time, hard-boil the eggs (about 10 minutes after the water reaches a boil), if using.
3. Cool the potatoes and eggs, peel them, and cut into even cubes.
4. Wash and slice the radishes and chop the dill (these ingredients are optional).
5. Chop the green or bulb onion. If the onion tastes too sharp, briefly pour boiling water over it to mellow the bite.
6. Rinse the sorrel well, trim off thick stems, pat the leaves dry, and cut crosswise into thin strips against the grain.
7. Whisk the mustard with the oil and season with salt and pepper to make the dressing.
8. Put all the prepared ingredients into a large bowl while the potatoes are still hot or warm, pour in the dressing, and gently toss so the potatoes keep their shape and don’t turn to mash.

In summer, serve this young potato and sorrel salad chilled.

How to cut sorrel for salad

You can, and often should, eat sorrel raw in salads. Raw sorrel has a lemony tang and preserves the most vitamins. Handle it properly, though, because sorrel contains a lot of acid.

• Choose young leaves for better flavor — they are more tender, juicier, and less bitter and acidic.
• Mix raw sorrel with neutral vegetables and other greens, such as lettuce, spinach, or arugula.
• Add fat — the sour note pairs well with oil, sour cream, cream, or cheese (feta or bryndza).
• Cut sorrel crosswise against the fibers to shorten the strands and soften the tougher veins: crosswise slicing prevents excess juice and makes the salad easier to eat, while long fibers can clump and be hard to chew.
• Rinse the sorrel before cutting and dry it on a towel.
• Because sorrel is high in oxalic acid, avoid eating it raw if you have gastritis, stomach ulcers, pancreatitis, or high stomach acidity; limit or skip it if you have allergies or a tendency to form oxalate kidney stones. Read more about the benefits and risks of sorrel in a separate piece.

Which potatoes won’t fall apart in a salad

Pick potatoes that aren’t overcooked and have a moderate starch level — small young tubers or varieties like “Bella Rossa” or “Riviera” work well. Older potatoes take about 20–25 minutes to cook through; young ones or diced potatoes take about 15–20 minutes. Check doneness with a knife or toothpick: it should slide to the center easily but not cause the potato to fall apart.
Tips to keep the potatoes intact:

• Cut the potatoes into equal pieces so small pieces don’t overcook while larger ones stay underdone.
• If you boil potatoes for salad, add a teaspoon of lemon juice or apple cider vinegar to the water to stabilize the starch so the potatoes hold their shape.
• Salt the water five to seven minutes after it comes to a boil, not right away, since delayed salting helps preserve the tubers’ integrity.
• Don’t leave boiled potatoes in the hot water — drain them as soon as they’re cooked, or they will continue to soften and fall apart.

Frequently Asked Questions

What can I use instead of mayonnaise to dress a sorrel salad?
Dress a sorrel salad with oil-based or fermented-dairy dressings to highlight the fresh greens. Try sour cream mixed with mustard, Greek yogurt, or olive oil with lemon juice (mix oil and lemon juice in a 3:1 ratio, add a pinch of salt and your favorite dried herbs).
How long does prepared potato and sorrel salad keep?
Cooked young potatoes create an environment where bacteria can multiply, and sorrel oxidizes quickly. Store the salad in an airtight container at 2–4°C. At room temperature it can spoil within two hours. Discard the salad if the ingredients become soggy, the greens change color, or the dish smells sour. A finished sorrel and potato salad keeps in the refrigerator from six to 24 hours. The exact time depends on the dressing: eat salads with sour cream or mayonnaise within six to 12 hours, and salads dressed with oil within 24 hours. If you prepare parts ahead, add fresh sorrel at the last moment, right before serving.
Can I prepare potato and sorrel salad in advance?
Partly yes. You can boil and cube the potatoes and prep the onion and radish the day before. But cut the sorrel right before serving: it oxidizes, darkens, and releases extra juice. Dress the salad at the last moment so the potatoes keep their texture and the greens stay bright and fresh.
How much sorrel do I need for a potato salad?
For 500–600 g of potatoes, use a large bunch of fresh sorrel — about 60–80 g. Use more and the salad will become too tart and overpower the dressing; use less and you’ll miss the lemony note that defines this salad.
Can I add other vegetables to potato and sorrel salad?
Yes. Radish and dill are part of the basic recipe — they add crunch and freshness. Cucumber makes the salad lighter and juicier. A boiled egg makes it more filling. Avoid tomatoes and bell peppers; they release a lot of juice and thin out the dressing.