Recipe for Potato Salad with Mustard and Purslane (or Watercress) | Almanac.com

Potato Salad with Mustard and Purslane (or Watercress)

Purslane salad is a type of salad. Purslane salad is a healthy food source. It is a type of salad used in diets.
Photo Credit
Hakan Eliacik
The Editors
6 servings
Preparation Method
Print Friendly and PDF

This fingerling potato salad with grainy mustard and greens has a wonderful flavor combination and very satisfying. Use purslane for a delicious tang; if you can’t find it, substitute watercress or arugula. Learn more.

Purslane, often considered a weed, is a succulent used in Greek and Italian cooking. It’s rich in plant-based omega-3 fatty acids. Read all about using purslane here.

Either forage purslane from your garden where it’s a common weed or find it at your local farmer’s market or specialty shop. In place of purslane, use watercress or even arugula in this delicious and healthy potato salad.

We recommend fingerling potatoes, but if you can’t find these, use new potatoes or red bliss potatoes or another tiny potato. 

Serve cold or at room temperature so that the greens don’t wilt. Add extras if you wish from capers to pickles.


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

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.

About The Author

The Almanac Chefs

We love introducing fun new recipes as well as time-tested recipes, straight from the archives! Read More from The Almanac Chefs

No content available.