Trim off the stem of each sorrel leaf. If the leaf comes from a more mature plant you will want to cut out the middle rib connection to the stem. Younger sorrel leaves look more tender then more mature ones. Give the sorrel leaves a rough chop, or loosely trim the scissors and add the leaves to a food processor. Peel the garlic clove and remove the green germ. Pound the garlic clove into a pulp using a motor and pestle or the side of your Chef knife. To make garlic pulp with the side of you knife, mince the garlic clove then sprinkle a pinch of Kosher salt over the minced garlic. Using the side of your chef knife, press down on the side of the knife across the minced garlic and smearing the garlic across the cutting board. Continue pressing and smearing back and forth with the chef's knife until the garlic has the consistency of pulp. Add the garlic to the food processor along with the yogurt. Process the yogurt mixture until the sorrel and yogurt is a smooth puree. Transfer the sorrel sauce into a small bowl and stir in the minced chives. Cover the sauce and refrigerate until needed. The sauce will keep for a few days in the refrigerator.

Mix together in a small bowl the mayonaise, 1 -2 Tbls of the Sorrel Sauce with Yogurt, dijon mustard. Taste the dressing to determine how much salt is needed. Add kosher salt up to 1/2 teaspoon. Cover the sorrel dressing and refrigerate until needed.

Depending on your preference and if your potatoes are organic, (organic Yukon Gold and New Red Potatoes are fine to leave unpeeled) peel and cut the potatoes into evenly sized pieces between 1/2 - 1 inch in size. Stay away from any green potatoes, they can make you sick.

Put the clean and cut potatoes into a pot and fill with cold water until an inch above the top of the potatoes. Add a pinch of salt to the water. Place the pot with the potatoes on a burner and turn it on to high to reach a boil. When the potatoes are beginning to boil, turn the heat down to medium and put a lid on the pot. Depending on the size of your potatoes will depend on how fast they cook. If they are on the small size the potatoes could be done as soon as 5 minutes. Keep checking the potatoes after the first 5 minutes of cooking to see if they are done. The potatoes are done when pierced with a fork or knife it moves easily through the potato without any resistance. Do not over cook the potatoes they will be mussy and fall apart. It is OK to slightly under cook the potatoes as they will continue to cook with the residual heat. Drain the potatoes and place in a large mixing bowl. Sprinkle the potatoes with 1 Tbl vinegar and a pinch of salt, and gently stir to mix. Let the potatoes cool.

De-rib and cut off the stems of the sorrel leaves. Stack the leaves and tightly roll them up and cut across to finely chifffonde the leaves.

Chop the celery ribs into a medium dice. Rough chop the hard boiled eggs.Add the celery, sorrel and hard boiled eggs to the cooled potatoes and gently mixed together. Add the sorrel dressing and gently mix together until it is evenly incorporated. Taste and correct seasoning. Transfer the potato salad to a serving dish garnish with minced chives. Cover and refrigerate the potato salad until ready to serve.