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)
extra virgin olive oil
Lemon - juiced and zested
red wine vinegar
red onion thinly sliced
herbs - I used mint and oregano for a Greek flavor
In This Recipe
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.
Add the olive oil to the lemon juice, zest and vinegar, whisking until well emulsified, taste and season and then pour over potatoes.