Crushed new potatoes with horseradish and sorrel

Somewhere between a mash and a potato salad, this dish is very satisfying both warm and at room temperature. Adjust the seasoning and the horseradish to suit your taste (recheck once it has cooled down).Sorrel is not always available. If necessary, substitute arugula, or any soft herb, and a little lemon juice. Horseradish sauce or wasabi paste (beware, it’s strong) makes a good alternative to fresh horseradish. Again, taste and judge how much you need.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Wash the potatoes well but don’t peel them. Put them in a pan with plenty of salted water, bring to a boil, and simmer for 25 to 30 minutes, until tender. Drain well, transfer to a large mixing bowl, and crush while still hot with a fork or a potato masher. Make sure most of the hard lumps are crushed.2 In another bowl, mix together the yogurt, olive oil, garlic, horseradish, and salt and pepper to taste. Pour this dressing over the hot potatoes, add the sorrel, and mix well. Taste and adjust the seasoning.3 Just before serving, garnish with the cress, green onions, and a drizzle of olive oil.