Photo Credit
Hakan Eliacik
The Editors
Yield
6 servings
Category
Course
Preparation Method
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
What's cooking in The Old Farmer's Store?
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thanks for the recipe. I am growing my first purslane and was in search on how to fix..I hope to grow each year.