Make Ahead

Potato and Purslane Salad

June 29, 2011
3 Ratings
  • Serves 2
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)

What You'll Need
  • 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.

See what other Food52ers are saying.

  • lastnightsdinner
  • Sagegreen
  • This Little Piggy (Lisa)
    This Little Piggy (Lisa)

4 Reviews

lastnightsdinner June 29, 2011
Absolutely lovely! And I adore purslane - looking forward to making this once it shows up at our farmer's markets :)
This L. June 29, 2011
I've noticed it about the past 2 weeks here in the North East.
Sagegreen June 29, 2011
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!
This L. June 29, 2011
Sagegreen you are welcome