The bane of many gardeners, purslane is a hearty weed that is delicious both raw and cooked. In the States, it now turns up at farmers' markets in summer months. It's characterized by its red stems and slightly succulent green leaves that have a tangy flavor. Delicious, Quick Side Dishes

Diane Kochilas
September 2004

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Recipe Summary

total:
30 mins
Yield:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring a medium saucepan of salted water to a boil. Add the potatoes and cook until tender, about 12 minutes. Drain and let cool.

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  • In a small bowl, combine the olive oil and vinegar and season with salt. Break the potato slices into quarters and spread on the bottom of a large, shallow bowl. Season with salt and drizzle with 3 tablespoons of the dressing. Layer the tomatoes over the potatoes, followed by the purslane, cucumber, onion, jalapeño, parsley and mint. Just before serving, pour the remaining dressing over the salad and toss well.

Notes

Purslane is a pesky weed to some and a tasty, unusual, tangy green to others. If you can't find purslane, substitute watercress.