Purslane is known by many other names; pigweed, little hog weed, red root, pursley, verdolaga, and moss rose. But what you need to know about this “weed” is that is actually a succulent and is not only pretty tasty but is also packed with nutrients. The stems, leaves, and flower buds are all edible and have a slightly sour/salty taste, which reminds me a bit of lemon. Did I mention that the texture is fantastic? It feels in your mouth the way I assumed a succulent would, like cactus or aloe vera. If you have a garden, you’ve likely seen purslane sprouting up all over the place. When left to its own devices it can take over pretty quickly, especially since it has no problem thriving in poor conditions. If you don’t have a garden of your own, I’ve noticed it being sold in bunches at the farmers market. This is what it looks like.
Though I did really enjoy this potato salad for dinner the night I made it, Mick didn't love it as much the next day, he said it lost its zip. Perhaps more dressing would be needed on day two?
Potato Salad with Purslane & Dill
5 lbs potatoes
2 small spring onions, chopped
1 handful dill, chopped
2 handfuls purslane, chopped
1 handful capers, chopped
2 hardboiled eggs, chopped
1 ½ cups Mayo (I used both mayo and plain yogurt because I was low on mayo)
2 tsp apple cider vinegar
2 tsp mustard
Salt & Pepper
Peel and cut your potatoes into similar sizes. In a pot, cover in cold water and place on the stove over high heat. Boil the potatoes until cooked but still a little firm. Drain and rinse with cold water to stop the cooking process.
Cut the potatoes into the size you wish to have in your salad and add to a large bowl. Add the onions, dill, purslane, capers and egg. In another bowl mix together the mayo, vinegar, mustard and about 1 tsp salt. Whisk until smooth and pour over the potato mixture. With a big spoon or spatula mix everything together until well combined.
Season to taste.