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Purslane Potato Salad

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.

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