A seasonal salad for late spring when verdolgas (purslane) are popping up and new potatoes are plentiful. This salad is combined with radishes, shallot, and pumpkin seeds and then dressed with an herbaceous lemon vinaigrette. Perfect picnic salad. For those that eat eggs, I think this salad would be nice with a few chopped hardboiled eggs.
10-12 small yukon gold potatoes, boiled and quartered (“new” potatoes, if possible)
1 cup purslane, leaves only
5-8 radishes, thinly sliced
2 shallots, minced
1/4 cup pumpkin seeds, toasted
1 small handful chives, roughly chopped
1 small handful of parsley, roughly chopped
1 clove garlic, chopped
1 teaspoon red wine vinegar
1/4 cup olive oil
1/2 lemon, juiced
Salt and pepper to taste
Chive blossoms, if available
Combine salad ingredients in a large salad bowl. Combine vinaigrette ingredients in a blender or food processor and pulse to combine until herbs are small even flecks distributed in the dressing. Toss dressing with salad. Taste and adjust salt and pepper levels, if needed. Refrigerate for 2 hours. Serve garnished with chive blossoms.