Purslane Potato Salad

Serves 4-5.

Ingredients:

• 4 medium potatoes, well-boiled, peeled, diced
• 2 c purslane leaves, triple washed, well-dried
• 1 stalk celery, chopped
• 1/3 c chopped sweet onion
• 1/4 c bottled pimientos or sweet red peppers, chopped
• 1/3 c mayonnaise
• 1 tbsp lemon juice
• 1 Tbsp sweet pickle relish
• 1 Tbsp minced dill pickle
• 1/4 tsp salt
• 1/8 tsp pepper

Directions:

1. In a large bowl, mash about 1/6 of the diced potatoes until smooth.
2. Add remaining diced potatoes and all other ingredients. Toss to fully combine.
3. Cover and chill four hours before serving. Use within three days.