On July 4, Steve made an amazing summer potato purslane salad. Purslane is an amazing green vegetable that looks like a succulent. It has a tangy bite to it and it’s one of the only vegetables that is high in omega 3 fatty acids. It’s only in season during the summer months and we can find it at the farmers markets in So Cal. 
 
1 lb Fingerling or Yukon Gold potatoes 
1 large bunch purslane 
4 scallions 
1/4-1/3 cup grapeseed vegannaise 
2 tablespoons dijon mustard 
2 tablespoons good quality red wine vinegar 
1/3-1/2 cup extra virgin olive oil 
2 cloves garlic (optional) 
1 tsp fresh thyme leaves (optional) 
Celtic sea salt and freshly ground Tellicherry black pepper (yes it makes a difference) 
 
Steam the potatoes until tender, cool slightly and cut into chunks. Remove the large tough stems from the purslane, soak in acidulated water, drain and then coarsely chop. Slice the green onions thinly including the green part. Finely mince the garlic and thyme leaves, if using. Combine the garlic, thyme, red wine vinegar, mustard and mayonaise in a small mixing bowl and whisk together. Add the oil slowly until you have a nice emulsion that stays together. Season with the salt and pepper, tasting for balance. Combine the purslane, potatoes and green onions in a large salad bowl, then pour enough of the dressing over it to coat all of it. Gently toss, making sure everything is well coated but not swimming in dressing. Cover and refrigerate for 2 hours or so before serving. Taste for seasoning before serving.

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