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