*  Exported from  MasterCook  *

                   NEW POTATOES WITH SALAMI & SORREL

Recipe By     :
Serving Size  : 2    Preparation Time :0:00
Categories    : Salads

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1       lb           Small new potatoes
  1       sm           Handful of sorrel
  2       oz           Italian salami (or more)
                       -- thinly sliced
  1       sm           Onion
                       Coriander seed
                       Wholegrain mustard
                       Olive oil
                       White wine vinegar

 Chop the onion roughly and partially soften it in 2 generous tablespoons of
 the oil.  Do not let it brown.  Scrub the potatoes (but on no account peel
 them) and steam them.  Wash and dry the sorrel, discarding tough stalks.
 Roll up the leaves tighly in your fingers, just a few at a time, as though
 making a cigarette, and snip across into fine ribbons.

     Tip the softened onion and its juices into a big bowl.  Stir in 1/2
 teaspoon each vinegar and mustard, some salt and lots of pepper and
 coriander seed.  The coriander seed should be freshly toasted and ground
 coarsely using a pestle and mortar or a spare peppermil.  Add the potatoes
 to the bowl while still piping hot, so they drink up the flavours of the
 dressing.  Cut each potato in half or into quarters depending on size, and
 toss gently.  Scatter some of the sorrel over the base of a shallow serving
 dish.  Pile the potatoes into the centre, encircle them with the sliced
 salami and scatter the remaining ribbons of sorrel over the top. Serve
 while potatoes are still warm.

 Source: Philippa Davenport in "Country Living" (British), May 1988. Typed
 for you by Karen Mintzias



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