Sourgrass, or Oxalis, is a widely recognized wild plant known for its distinctive tangy, lemon-like flavor, courtesy of the oxalic acid in its leaves. This unique taste makes sourgrass an excellent addition to various dishes. Besides its delightful flavor, sourgrass is rich in vitamin C and antioxidants, making it a nutritious and vibrant ingredient in your culinary repertoire.

Identifying Sourgrass

Here’s how you can identify sourgrass in the wild:

• Leaves: Sourgrass features trifoliate leaves, each stem supporting three heart-shaped leaflets, resembling clover.

• Flowers: The plant produces small, yellow flowers with five petals that typically bloom in clusters.

• Stems: Its stems are often reddish and juicy, adding to the plant's unique look.

• Taste: The definitive way to identify sourgrass is by tasting a small leaf, which should have a bright, tangy, lemon-like flavor.

About the Recipe

This creamy and flavorful side dish features tender red potatoes tossed in a tangy dressing made with sour cream, Dijon mustard, chopped dill, and minced sourgrass leaves. This refreshing salad is perfect for picnics, barbecues, or any occasion where you want to impress with a delicious and unique twist on classic potato salad.

Sourgrass Potato Salad is a delicious and creamy dish that is sure to impress with its tangy flavor and refreshing taste. Garnish with additional chopped dill or minced sourgrass leaves for an extra touch of freshness and presentation.

Ingredients:

• 2 pounds red potatoes, washed and cubed

• Salt for boiling water

• 1/2 cup sour cream

• 2 tablespoons Dijon mustard

• 2 tablespoons chopped dill

• 2 tablespoons minced sourgrass leaves

• Salt and pepper to taste

Instructions:

1. Boil the Potatoes: Place cubed red potatoes in a large pot and cover them with cold water. Add a generous pinch of salt. Bring the water to a boil over high heat, then reduce to medium-low and simmer for 10-15 minutes, or until the potatoes are fork-tender. Drain the cooked potatoes and let them cool to room temperature.

2. Prepare the Dressing: In a small mixing bowl, combine sour cream, Dijon mustard, chopped dill, minced sourgrass leaves, salt, and pepper. Stir until all ingredients are thoroughly incorporated.

3. Combine: Transfer the cooled potatoes to a large mixing bowl. Pour the prepared dressing over the potatoes. Gently toss the potatoes with the dressing until they are evenly coated.

4. Refrigerate: Cover the bowl with plastic wrap and refrigerate the potato salad for at least 1 hour to allow the flavors to meld.

5. Season: Before serving, taste and adjust the seasoning if necessary.

6. Serve: Serve the potato salad chilled, garnished with additional chopped dill or minced sourgrass leaves, if desired.

Join Our Foraging Classes & Explore More

Curious about more ways to use wild ingredients like sourgrass? Our foraging classes at forageSF offer hands-on learning and in-depth knowledge. For additional sourgrass recipes, grab a copy of The Ultimate Sourgrass Cookbook: 100 Innovative Recipes for Nature’s Tangiest Herb.

Join our foraging class and consider buying the book for further inspiration!