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Fingerling Potato and Purslane Salad with Grainy Mustard Dressing

by in Oct 2011

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.


  • 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


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
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