Sorrel with New Potatoes

Step 1

Occasionally in spring I find myself with a bunch or two of sorrel (it is often sold at the farmers’ market by the handful). The lemony notes work well with tiny boiled potatoes. Sorrel collapses when it gets hot, loses its color, and almost disappears. But it leaves behind a soft green pur e that is very good for tossing freshly boiled Jerseys in.

Step 2

Cook new potatoes in deep, salted water until tender (you will need about 1 pound [500g] for four). Meanwhile, make a dressing with a little oil and vinegar, then add salt, pepper, and the shredded sorrel. As soon as the potatoes are drained, while they are still piping hot, toss them with the sorrel dressing, letting them rest for ten minutes before serving.