Potato Salad Recipe With Sorrel and Eggs

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By Staff | Nov 26, 2013

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With sorrel and egg, this Potato Salad Recipe is a truly something special.
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Lara Ferroni offers more than 70 egg-infused classic recipes in "Put An Egg On It."
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    A perfect resource for egg lovers of all types, Put An Egg On It (Sasquatch Books, 2013) features over 70 recipes for breakfast, lunch, dinner, snacks, and desserts — all with eggs as a featured ingredient. Lara Ferroni creates tasty twists on classic comfort foods, and proves that eggs make almost every dish better! This excerpt from “Salads and Soups” includes sorrel and eggs in a delicious Potato Salad Recipe.

    You can purchase this book from the GRIT store:Put An Egg On It.

    More from Put An Egg On It:
    Brussels Sprouts Hash Recipe
    Caramelized Monte Cristo Recipe With Fried Egg
    Chocolate Meringue Pie Recipe With Malt

    Potato Salad Recipe With Sorrel and Eggs

    My grandmother’s potato salad is something special. It’s got the perfect balance of tangy vinegar, a teensy bit of heat from mustard, and the perfect creaminess from just the right amount of mayo. It’s not at all sweet, except from a little sweet onion. The potatoes manage to be the perfect combination of soft and firm. The only problem? The eggs get mixed in, so you might not even know they were there. This salad has the same great flavors, but I prettied it up with a bit of sorrel and put some eggs on top so they don’t get lost.

    Makes 4 servings

    8 medium new potatoes
    2 tablespoons apple cider vinegar
    2 tablespoons mayonnaise
    1 teaspoon mustard
    2 green onions, chopped
    4 medium-boiled eggs, sliced into rounds
    Salt and freshly ground pepper
    4 cups roughly chopped sorrel or watercress
    1 tablespoon olive oil

    Place the whole potatoes in a pot of cold water and bring the water to a boil. Cook for about 8 minutes, or until you can pierce the potatoes with a fork. Drain and set them aside to cool.

    Cut the cooled potatoes into quarters, and toss them in a large bowl with the vinegar, mayonnaise, mustard, green onion and 2 of the eggs. Season to taste with salt and pepper. If you have the time, cover and chill the salad overnight. The flavors will blend and improve.

    Place the sorrel in a bowl and top with the potato mixture. Layer the remaining eggs on top, drizzle with the olive oil, and serve.

    Reprinted with permission from Put An Egg On It: 70 Delicious Dishes that Deserve a Sunny Topping by Lara Ferroni and published by Sasquatch Books, 2013. Buy this book from our store: Put An Egg On It.

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