Fingerling Potato and Purslane Salad with Grainy Mustard Dressing
From Yankee Magazine — October 2011
From Best New England Recipes — October 2011
Sauces, Salad Dressings Recipes | Salads Recipes | Potatoes Recipes
Preparation Time: 20 minutes
Start to Finish Time: 35 minutes
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.
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