Potato Salad with Peas and Sorrel and a Creamy Lemon-Herb Dressing

I made this dressing to go on a really good salad (greens, cucumbers, sun-dried tomatoes, green onions, nuts) that I took to a family party over the weekend.  I wanted to drink that dressing.  I used Greek yogurt, but tried it again using sour cream and mayo, because I was out of yogurt.  Either way is really good.  It was a huge hit.  And I may have said quietly, “Anyone else want some salad and dressing? No?  Okay.”  And then used the rest.  Not a single drop left.

Also, I need to try to veganize it because my tummy is saying that I’ve been too indulgent the past few weeks. I’ll let you know how that turns out.

I love all of these flavors together.  The sweet little peas pop with every bite, then you get a hint of lemony sorrel and the herbs.  Really, really good stuff.  The whole salad, minus the lettuce, lasts for about 3 days in the fridge, so it would be easy to make ahead for a BBQ or party.  The dressing (if no one drinks it) will last about a week in the fridge.

Potato Salad with Peas and Sorrel and a Creamy Lemon-Herb Dressing

original recipe

Ingredients:

For dressing:

1 cup Greek yogurt (or a mixture of sour cream and mayo)
juice and finely grated zest of 1 lemon
3-4 large basil leaves
1 small sprig fresh rosemary
1 small sprig fresh oregano
1/2 to 1 tsp. sugar, optional (it helps cut the acidity)
salt and pepper, to taste
a little white wine vinegar (or more fresh lemon juice), to thin dressing as desired

For salad:

2-3 medium potatoes, peeled or unpeeled, cooked until just tender in salted water
1/2 to 1 cup shelled fresh peas, blanched quickly in salted water
a small bunch of sorrel leaves, cut into thin strips
baby lettuce, for serving

Instructions:

For dressing:

Place all ingredients into a blender and puree until smooth.  Taste and adjust seasonings.

For salad:

Combine potatoes, peas and sorrel in serving bowl.  Pour a little of the dressing over the top.  (You won’t need all of it.)  Stir gently to coat.  Serve over lettuce and drizzle with a little more dressing.

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12 Comments

  1. You are a culinary genius and I love you. Let me know when you make it vegan. I have a kid with a fatal cashew allergy so I would love ideas on how to not use the cashew based alternative even though I salivate just thinking about it.

    I’m feeling a million times better not eating flour, BTW. Sad but not sad, if you know what I mean.

  2. Well I never even heard sorrel so I guess you know by now I haven’t ever experimented much with herbs and spices beyond the everyday type of seasonings like salt, pepper, onion, garlic and basil.
    I am curious if this would be a great dressing for potato salad alone. I mean, would you recommend it that way and if you do would you know how much dressing mix and potatoes you can make for about, let’s say 10 people or so.

    Sibabe64 at ptd dot net

  3. I have to say that your blog is my favourite food blog, and has been for a while! Each time I make a recipe from your site it is perfect. Serious. So I made this tonight with fresh local produce from the market and stuff from my garden and it was awesome. No sorrel, and substituted raw snap peas, but otherwise the same. The dressing is great, I couldn’t stop ‘mmm’ing. Thank you again!

  4. The salad is so refreshing, light yet full of flavor. I can imagine the melding of fresh herbs in the creamy dressing, a sumptuous salad!

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