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)
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Ingredients
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1lb
Fingerlings potatoes
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4 tablespoons
extra virgin olive oil
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1/2 teaspoon
Dijon mustard
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1
Lemon - juiced and zested
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2 tablespoons
red wine vinegar
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1 cup
purslane
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1/2
red onion thinly sliced
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1 handful
olives
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1 tablespoon
capers
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1 handful
herbs - I used mint and oregano for a Greek flavor
Directions
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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.
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Add the olive oil to the lemon juice, zest and vinegar, whisking until well emulsified, taste and season and then pour over potatoes.
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