This recipe marks the fifth purslane dish I've made. Oh, wait. It marks the fifth purslane dish I've made this week. We had a big ol' bunch of purslane, and it went a long way.
6 small red potatoes, scrubbed but not peeled
2 c. purslane, chopped
4 scallions/green onions, chopped, or an equivalent amount of chives, chopped (I used chives, because we have them growing in our yard)
Crumbled feta cheese (optional)
Lemon juice (a couple tablespoons--to taste)
Red wine vinegar (a couple tablespoons--to taste)
Freshly pressed garlic (a clove or two)
1 t. (or so) ground mustard
1/2 t. (or so) dried tarragon
Salt (to taste)
Freshly ground black pepper (to taste)
1/2 c. (or so) olive oil
Put the potatoes in a large saucepan and cover with water. Bring the water to a boil and boil until the potatoes are just tender. To check for tenderness, pierce the largest part of the largest potato with a sharp knife. If the knife slides in fairly easily, the potatoes are ready. But don't wait until the potatoes break apart when you pierce them! Ours took about 10 minutes to cook. Once the potatoes are ready, put the saucepan (with the potatoes) in the sink and run cold water into it until the water stays cold. Once the potatoes have cooled, chop them into bite-sized pieces. In a large bowl, combine the potatoes with the purslane, scallions/chives, capers (if using), and feta (if using). In a smallish bowl, mix together the lemon juice, vinegar, garlic, mustard, tarragon, salt, and pepper. Slowly whisk in the olive oil. Pour about half of the vinaigrette over the potatoes mixture, and toss to coat. Taste, and add more vinaigrette if desired. Chill the potato salad in the fridge until ready to serve. Add more vinaigrette at that point if needed.
This was a yummy potato salad. Definitely repeatable. We didn't use capers or feta in ours, because I didn't even think about it, but in retrospect, it would've been tasty. There are lots of different variations on the basic bones of this potato salad that would be good.