Luz’s Early Summer Potato Salad with Verdolagas

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.

Ingredients

Ingredients

Ingredients

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

Vinaigrette

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

Garnish

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.

Potato Salad with Purslane

Potato Salad with Purslane