Potato and Purslane Salad

By • June 29, 2011 • 4 Comments



Author Notes: Purslane is eaten as a green in Asia, Mexico, the Middle East and Europe. Here it is usually ignored as a weed. This is a light summer salad with a zesty, lemon dressing. Remember to add red onions - I forgot them for the picture!This Little Piggy (Lisa)

Serves 2

  • 1lb Fingerlings potatoes
  • 4 tablespoons extra virgin olive oil
  • 1/2 teaspoon Dijon mustard
  • 1 Lemon - juiced and zested
  • 2 tablespoons red wine vinegar
  • 1 cup purslane
  • 1/2 red onion thinly sliced
  • 1 handful olives
  • 1 tablespoon capers
  • 1 handful herbs - I used mint and oregano for a Greek flavor
  1. Bring a medium saucepan of water to a boil and then add the salt and potatoes. Cook for about 10 minutes until tender. Drain thoroughly, leave to air dry and then pour into a serving bowl.
  2. Add the olive oil to the lemon juice, zest and vinegar, whisking until well emulsified, taste and season and then pour over potatoes.
Jump to Comments (4)

Tags: good side dish, potluck, refreshing, Summer

Comments (4) Questions (0)

Default-small
Default-small
Profile

about 3 years ago lastnightsdinner

Absolutely lovely! And I adore purslane - looking forward to making this once it shows up at our farmer's markets :)

Me

about 3 years ago This Little Piggy (Lisa)

I've noticed it about the past 2 weeks here in the North East.

Dsc_0675-x2a

about 3 years ago Sagegreen

Nice! We now have a woman selling purslane at our farmer's market, even though you can find it all over. Thanks for including it, since it is so often overlooked!

Me

about 3 years ago This Little Piggy (Lisa)

Sagegreen you are welcome