Fingerling Potato and Purslane Salad with Grainy Mustard Dressing Recipe

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Purslane is a very common weed—a pest for most gardeners. It also happens to be quite a tasty edible plant, with a lemony flavor that’s reminiscent of sorrel.

Yield: 6 servings

Preparation Time: 20 minutes

Start to Finish Time: 35 minutes

• 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
• Kosher or sea salt
• Freshly ground black pepper

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.