Categories: Salads 
      Yield: 2 servings 
  
      1 lb Small new potatoes                       Coriander seed 
      1 sm Handful of sorrel                        Wholegrain mustard 
      2 oz Italian salami (or more)                 Olive oil 
           -- thinly sliced                         White wine vinegar 
      1 sm Onion                           
  
  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