Crushed new potatoes with horseradish and sorrel from Ottolenghi - The Cookbook (page 63) by Yotam Ottolenghi and Sami Tamimi

View complete recipe

Ingredients

spring onions
Greek yogurt
Show all ingredients...

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

Barb_N on May 05, 2026

I made this to take advantage of our sorrel. I found horseradish root, which usually appears around Passover. This has a nice combination of flavors, I could have added more horseradish.
Peterkjsoe on April 28, 2026

The sorrel and horseradish are what makes this interesting
Ganga108 on March 02, 2022

It was new potato season, and there were some glorious ones in the shops. I grabbed a bag full along with fresh horseradish to make this salad - it's a cross between potato salad and creamy mashed potatoes. Adjust your crush level to your own preferences. The dressing is a yoghurt one, with horseradish and garlic. Some greens and spring onions add freshness, tang and bite. This recipe is tucked away on a page without a picture. It is easily overlooked, but it is worth making.
danibattle on May 10, 2014

The recipe link for online viewing is no longer correct :(
L.Nightshade on May 22, 2011

We were very happy with this dish. I saw it as more of a warm potato salad. I used baby red potatoes, fresh sorrel, jarred horseradish (no fresh to be found), and fage yogurt. And of course, garlic, olive oil, salt and pepper. I just smashed the potatoes a bit, there was still plenty of particulate matter. I plated it with upland cress and sliced scallions. The sorrel added a nice flavor, next time I might even add a bit more than the recipe states. The funny thing about this dish is that I kept wanting to taste more salt, even though I had actually added enough. I realized that I was looking at the red potato skins and expecting to taste prosciutto! Maybe I'll try it that way next time.