Return to Content

Fingerling Potato and Purslane Salad with Grainy Mustard Dressing

Fingerling Potato and Purslane Salad with Grainy Mustard Dressing
0 votes, 0.00 avg. rating (0% score)
by in Oct 2011
Submit a Recipe Image

Total Time: 20

Yield: 6 servings

Purslane is a very common weed–a pest for most gardeners. It also happens to be quite a tasty edible plant, with a lemony flavor that’s reminiscent of sorrel.

Ingredients:

  • 2 pounds fingerling potatoes, scrubbed and halved lengthwise
  • 1 cup purslane leaves (or substitute watercress or arugula leaves)
  • 2/3 cup plain Greek yogurt
  • 1 generous tablespoon whole-grain mustard
  • 1 tablespoon Banyuls, Champagne, or other light vinegar
  • 1 tablespoon extra-virgin olive oil
  • Kosher or sea salt
  • Freshly ground black pepper

Instructions:

In a medium-size saucepan over high heat, boil potatoes until tender, 10—15 minutes, depending on size.
Rinse under cold water to stop cooking; then drain in a colander and let cool.
Meanwhile, in a medium-size bowl, whisk together yogurt, mustard, vinegar, and olive oil; add salt and pepper to taste.
When potatoes are cooled, mix with purslane in a bowl.
Add enough dressing to coat, and toss lightly. Serve at room temperature.
Updated Friday, June 11th, 2004

Browse Similar Recipes

Yankee Magazine Advertising

Bring New England Home

In this issue: Best of New England

  • 10 Best Maine Lobster Shacks
  • 107 Treats from Chowder to Ice Cream
  • Best Bargains: 35 Summer Savers
  • 120 Fairs, Festivals and Events
Subscribe Today and Save 44%
No comments yet.

Leave a Reply

Comments maybe edited for length and clarity.