Purslane is a wild food--or, as many a gardener would say, a weed--that often grows in great abundance where we least want it to be. (Isn't that the definition of "weed," anyway?) Check out my other blog for info on this plant. If you don't know what purslane is, you may recognize it from the photo linked to, since it's a very common plant.
Here's one fine way to use purslane: in a potato salad. The original recipe is here. I thought a vinaigrette version might be good, and I was right! It's very tasty. I used sliced radishes in my salad, since we have so many right now. The crunch added texture, and the pungency did not come amiss, either.
Don't use all the salad dressing at first--pour a little on and see how much you'll need. Any that's left over will be good on pasta or tossed salad.
6 small to medium redskin potatoes, scrubbed and unpeeled
2 cups washed purslane leaves
4 scallions, sliced thin
Dressing:
1/2 cup olive oil
2 T. lemon juice (or more, to taste)
2 T. red wine vinegar (or more,to taste)
garlic clove, crushed
1 tsp. dry mustard
1/2 tsp. dry tarragon
1/2 to 1 tsp. salt, or to taste
freshly ground black pepper to taste
Cook the potatoes with their skins on until just tender. Drain and plunge into cold water. Let cool. Peel and cut into slices, chunks, or dice, as you prefer.
Chop purslane coarsely. Add purslane and scallions to potatoes.
Mix dressing ingredients until emulsified (I like to shake them in a jar). Pour over salad until it looks and tastes right. Chill. If the salad sits around in the fridge for a while before serving, you may need to add a little more dressing just at serving time so it's moist enough.
Yum! Lashings of potato salad, iceberg lettuce, crinkly beetroot and bacon bits. What's not to like?
Posted by: Kevin P. | August 18, 2010 at 08:29 AM
Sounds good, can't wait to try it.
Posted by: Use a Wedding Planner | September 17, 2010 at 07:41 PM
I like the potatoes because contain protein and many properties that help us to creat too much energy and this is the main reason why we need to eat it.
Posted by: Buy Viagra | September 21, 2010 at 08:17 PM
sounds delicious, Will try and make it myself.
Posted by: Healthy Information | October 15, 2010 at 06:03 PM
Such a fantastic read, i cant find other sites on the internet like this. I have told my friends about ur website, they love it.
Posted by: Partition Table Doctor mediafire | December 23, 2010 at 09:26 PM
I LOVE this recipe !!! We bought some purslane on farmers market and prepared it exactly like you said. It was delicious ! I printed it out and stuck it on my fridge door. Thank you !!!
Posted by: Nermina | September 17, 2011 at 05:09 PM
Glad you enjoyed it! I love the taste of purslane. It's also good in soup--it can add a little viscosity if that's what you want.
Posted by: Kris | September 18, 2011 at 07:07 AM
Just had my first eating of purlane last summer. New neighbor who was raised in Mexico fixed a barley soup with chicken and purlane and gave it to us to try. Purlane grows in our garden and we have been pulling it up because it was a WEED. Now we have use for it.
Posted by: Barb | July 20, 2012 at 12:24 AM
Barb--glad to see another convert to purslane!
Posted by: Kris | July 20, 2012 at 04:18 AM
I just made it and I love it. Thank you :)
Posted by: Monika | August 11, 2012 at 06:02 PM
Glad you liked it, Monika!
Posted by: Kris | August 13, 2012 at 07:05 PM
This recipe was the best potato salad recipe I've probably eve has. Very fresh summer potato salad. Purslane is a bit tedious to prepare but this is oh so worth it.
Posted by: julie | June 02, 2013 at 03:29 PM
I can't believe this is edible! I'm almost afraid to try it, but I will.
Posted by: J Speziale | August 06, 2013 at 12:45 PM
J Speziale, don't be afraid! The slightly acidic taste of the purslane is wonderful. We've been eating it for years. I prefer the wild to the cultivated purslane, but the cultivated has the advantage of having bigger leaves, so less tedious to prepare. It's got lots of omega-3. It also makes soups slightly viscous, if that's what's called for. Give it a try--I bet you'll like it.
Posted by: Kris | August 06, 2013 at 07:11 PM
why do people comment things like " i will try later, sounds good blah blah" yes, everyone who posts wants to be appreciated, and everyone else who reads and wants reviews before trying wonders why they don't post after they've tried it, and contribute their gratitude along with some constructive feedback.
Posted by: a b | January 05, 2014 at 03:19 AM
I am a graduate from Ohio State with a degree in Horticultue who knows this weed but had zero idea of the value this plant has and .can't wait to try this valuable weed as now I own a restaurant and really enjoy new ideas with food.... It's so nice to learn something new that I should have learned a long time ago wow!....just curious can you smoke this weed? Ha just want to ...legalize marinara in Ohio!
Posted by: Terry Tarantino | June 25, 2016 at 08:28 AM