in the kitchen with bella

purslane potato salad

Following our plan to try something new from the farmer’s market each week, this week we bought a bunch of purslane, which is evidently something of a nutrition powerhouse, containing more Omega-3 fatty acids than any other leafy vegetable and many other vitamins and minerals. And it is quite tasty too. I compiled a purslane potato salad by loosely combining several different recipes I found on the web. It was a huge hit and kept in the refrigerator for two days.

Other additions I might add if I make this again: cucumber, scallions.

Ingredients:

2 pounds new potatoes 1 bunch purslane 4 radishes, diced 1/4 cup red onion, finely diced 1/2 cup fresh mint, finely chopped 1/2 cup cilantro, finely chopped 1 cup cherry tomatoes 1/2 cup extra virgin olive oil 4 tablespoons red wine vinegar salt and pepper to taste

Directions:

Wash potatoes well, boil until tender (about 15 minutes), drain and cool. Quarter with a knife and layer in bottom of large bowl.

Whisk oil and vinegar with a little salt and pepper. Pour 3 tablespoons over potatoes.

Wash purslane and drain. Tear and layer over potatoes. Add radishes, tomatoes, cilantro, mint and onion. Just before serving, drizzle the remaining oil and vinegar mixture. Toss to coat.