Fingerling Potato and Purslane Salad with Grainy Mustard Dressing


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.


6 servings

Preparation Time

20 Minutes

Total Time

35 Minutes

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