Potato and Purslane Salad

By • June 29, 2011 4 Comments

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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.

More Great Recipes: Potatoes|Salads

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Comments (4) Questions (0)


about 4 years ago lastnightsdinner

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


about 4 years ago This Little Piggy (Lisa)

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


about 4 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!


about 4 years ago This Little Piggy (Lisa)

Sagegreen you are welcome