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Potato Salad with Mustard and Purslane (or Watercress)

Purslane salad is a type of salad. Purslane salad is a healthy food source. It is a type of salad used in diets.
Photo Credit
Hakan Eliacik
Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Yield
6 servings
Category
Potatoes
Course
Salads
Preparation Method
Cook
Sources
Yankee Magazine's Best New England Recipes

This fingerling potato salad with grainy mustard and greens has a wonderful flavor combination and is very satisfying. Use purslane for a delicious tang; if you can’t find it, substitute watercress or arugula. Learn more.

Purslane, often considered a weed, is a succulent used in Greek and Italian cooking. It’s rich in plant-based omega-3 fatty acids. Read all about using purslane here.

Either forage purslane from your garden where it’s a common weed or find it at your local farmer’s market or specialty shop. In place of purslane, use watercress or even arugula in this delicious and healthy potato salad.

We recommend fingerling potatoes, but if you can’t find these, use new potatoes or red bliss potatoes or another tiny potato. 

Serve cold or at room temperature so that the greens don’t wilt. Add extras if you wish from capers to pickles.

Ingredients
2 pounds fingerling potatoes (scrubbed and halved lengthwise)
1 cup purslane leaves (or substitute watercress or arugula leaves)
2/3 cup plain Greek yogurt
1 generous tablespoon whole-grain mustard
1 tablespoon Banyuls, Champagne, or other light vinegar
1 tablespoon extra-virgin olive oil
Fresh ground pepper
Kosher or sea salt

Instructions

In a medium-size saucepan over high heat, boil potatoes until tender, 10–15 minutes, depending on size.

Rinse under cold water to stop cooking; then drain in a colander and let cool.

Meanwhile, in a medium-size bowl, whisk together yogurt, mustard, vinegar, and olive oil; add salt and pepper to taste.

When potatoes are cooled, mix with purslane in a bowl.

Add enough dressing to coat, and toss lightly. Serve at room temperature.

About The Author
The Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...
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Comments

<span>Tom Chase</span> Tue, 05/13/2025 - 08:58
Purslane grows like a weed, can't eat it fast enough to keep up with the growth. TIC.
<span>Mildred Lane</span> Wed, 07/19/2017 - 17:41
thanks for the recipe. I am growing my first purslane and was in search on how to fix..I hope to grow each year.