Fingerling Potato and Purslane Salad with Grainy Mustard Dressing

Salads Recipes | Sauces, Salad Dressings Recipes

Preparation Time: 15 minutes

Start to Finish Time: 75 minutes

• 2 pounds fingerling potatoes, scrubbed and cut into bite-size chunks
• 1 cup purslane leaves (if unavailable, substitute watercress or arugula leaves)
• Grainy Mustard Dressing (see recipe)

In a medium saucepan, boil potatoes until just done, about 15 minutes. Rinse under cold water to stop cooking, then drain in a colander and let cool. When potatoes are cooled, mix with purslane in a bowl. Add enough dressing to coat, and toss lightly. Serve at room temperature.

Grainy Mustard Dressing

• 6 ounces plain yogurt (Valerie uses sheep's milk yogurt, which is creamier than yogurt made from cow's milk)
• 1 generous tablespoon grainy mustard, preferably moutarde a l'ancienne
• 1 tablespoon Banyuls vinegar
• 1 tablespoon extra-virgin olive oil
• Fleur de sel or kosher salt, to taste
• Ground black pepper (preferably Tellicherry), to taste

Line a colander or large strainer with coffee filters and drain yogurt about 30 minutes to thicken. In a nonreactive bowl, mix the thickened yogurt with the mustard, vinegar, and olive oil; add salt and pepper to taste.

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