Potato, Sorrel & Egg Salad

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Potato, Sorrel & Egg Salad

Sandy D’Amato uses an old-school European technique for adding flavor to the potatoes, while keeping it all bright and contemporary.

Total Time: 15


  • 4 6-ounce local russet potatoes, peeled, diced small
  • 1 cup dry white wine
  • 1/2 cup diced dill pickle
  • 3 tablespoons capers, well drained
  • 1 cup lightly packed sorrel leaves, cut into thin ribbons
  • 6 large hard-boiled eggs, peeled, diced small
  • Chive & Lemon Caviar Dressing
  • Kosher or sea salt
  • Freshly ground black pepper


Bring a large pot of salted water to a boil. Add potatoes and cook 3-5 minutes, until tender but not falling apart. Drain well and place in a small bowl.
Add wine while potatoes are still warm. Let sit until cool; drain again. In a large bowl, mix pickle, capers, sorrel, eggs, and drained potatoes with enough Chive & Lemon Caviar Dressing (prepared a day ahead) to moisten. Season to taste with salt and pepper. Serve as is or top with Wild-Salmon Roulades.

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