Purslane is a common garden weed, but very edible - tasty and nutritious.
Russian Potato Salad With Dill and Purslane
Time: 30 minutes
12 ounces whole small fingerling potatoes
3 to 4 tablespoons mayonnaise, or as needed
3 tablespoons Greek or other thick yogurt, or Lebanese laban or sour cream
1 to 2 teaspoons chopped fresh dill
2 to 3 scallions, thinly sliced
1 teaspoon brined or rinsed salt-cured capers
Salt and freshly ground black pepper
1 teaspoon lemon juice, or as needed
1½ to 2 cups purslane with tender stems, cut into 1- to 2-inch lengths, or ¾ cup purslane leaves.
1. Place potatoes in cold water to cover and bring to a boil. Reduce heat and simmer until just tender, about 15 minutes. Rinse with cold water and drain well.
2. In a mixing bowl, combine mayonnaise, yogurt, dill, scallions and capers. Season with salt, pepper and lemon juice to taste.
3. Slice potatoes thickly, removing as much skin as easily comes off, leaving on a little for texture and ease of slicing. Add potatoes to mixing bowl, and toss gently to combine. Adjust seasonings to taste. Add purslane, fold together with potatoes, and serve.
I add celery and/ or green peppers for crunch. You could pretty much use your favorite potato salad recipe and just add purslane to it.
I am making this for a company dinner tonight! Always like to introduce people to the joys of eating weeds!
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