| Prep: 15 mins | Cook: 15 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 137 | 6g | 1g | 19g |
| sugars | fibre | protein | salt |
| 2g | 2g | 2g | 0.5g |
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When it comes to creating a dish that bridges comfort and innovation, the Sheep Sorrel and Dill Potato Salad is one of my go-to recipes. Coming from a rich culinary heritage that intertwines Cuban and Spanish flavors, I often lean towards ingredients that create vibrant, compelling dishes. This salad does just that, offering a delightful twist on a classic potato salad by incorporating the bright, citrus-like flavor of sheep sorrel and the fresh, herby notes of dill.
A Dance of Flavors
When I first experimented with this recipe, I was immediately enchanted by how well the tartness of the sheep sorrel complemented the creamy potatoes and tangy Dijon mustard. The red onion adds a sharp, crunchy bite, while the celery (if you choose to add it) brings another layer of texture and freshness. Growing up in Miami, my trips to the local markets always included picking up fresh herbs and greens, which undeniably breathe life into any dish.
Nutritional Benefits
Besides its mouthwatering taste, the Sheep Sorrel and Dill Potato Salad is also nourishing. Baby potatoes are an excellent source of vitamins C and B6, as well as fiber, making them great for your immune system and digestive health. Sheep sorrel, on the other hand, is a powerhouse of vitamin A and antioxidants, which contribute to good vision and a robust immune system. Dill is known for its anti-inflammatory properties, and when combined with heart-healthy mayonnaise and apple cider vinegar, this salad becomes more than just a treat for your taste buds—it’s a boon for your health.
Perfect Pairings
This salad’s fresh, zesty profile makes it an excellent side dish for a variety of mains. If you’re firing up the grill, this is the perfect companion to some Cuban-Style Slow-Cooked Pork. Alternatively, it pairs beautifully with a simple Grilled Salmon with Lemon-Dill Sauce, highlighting the recipe’s versatility. You could even serve it alongside tapas like Stuffed Piquillo Peppers to bring a touch of Spain to your table.
This is more than just a recipe for me; it’s a reflection of my culinary journey that melds my Spanish and Caribbean roots. It brings a bit of zest and joy to every meal, and I am confident it will do the same for you.
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What You’ll Need
- 2 pounds of baby potatoes
- 1/4 cup of chopped fresh dill
- 1/2 cup of chopped fresh sheep sorrel leaves
- 1/4 cup of diced red onion
- 1/4 cup of mayonnaise
- 2 tablespoons of Dijon mustard
- 1 tablespoon of apple cider vinegar
- Salt to taste
- Black pepper to taste
- 1/4 cup of chopped celery (optional)
Method
Step One
Start by washing the baby potatoes thoroughly. Place them in a large pot and cover with water. Add a pinch of salt to the water. Bring the pot to a boil over high heat, then reduce the heat to medium and let them cook for about 15-20 minutes or until the potatoes are tender when pierced with a fork.
Step Two
While the potatoes are cooking, prepare the dressing. In a large mixing bowl, combine the mayonnaise, Dijon mustard, apple cider vinegar, salt, and black pepper. Stir well until fully blended. Adjust the seasoning as needed.
Step Three
Once the potatoes are cooked, drain them and let them cool slightly. When they are cool enough to handle, cut the potatoes into halves or quarters, depending on their size. Add the cut potatoes to the mixing bowl with the dressing.
Step Four
Add the chopped dill, sheep sorrel leaves, diced red onion, and celery (if using) to the bowl with the potatoes and dressing. Gently toss everything together until the potatoes are well coated with the dressing and the herbs and onions are evenly distributed.
Step Five
Let the potato salad sit in the refrigerator for at least 1 hour to allow the flavors to meld together. Before serving, give the salad a final gentle toss and adjust the seasoning with more salt and pepper if necessary.
Step Six
Serve the Sheep Sorrel and Dill Potato Salad chilled as a side dish to your favorite meals.
