Crushed New Potatoes with Horseradish + Sorrel

from Yotam Ottolenghi

via Anne Halsted

serves 6

2 pounds new potatoes

1¼ cup Greek yogurt

½ cup olive oil

2 garlic cloves, crushed

2 tablespoons horseradish root, grated

4 tablespoons roughly chopped sorrel leaves

2 tablespoons greens

2 spring onions, sliced

Coarse sea salt and black pepper

Wash the potatoes well but do not peel.  Put them in a pan with plenty of salted water, bring to boil and simmer for 25 – 30 minutes or until tender.  Drain well, transfer to a large mixing bowl and, while they are still hot crush them with a fork or potato masher.  Make sure most of the hard lumps are crushed.

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.

Just before serving, garnish with the greens, spring onions and a drizzle of oil.

A refreshing starch which goes well with fish or chicken.  Could substitute arugula and a bit of lemon juice if sorrel not available.