They lend themselves to making a lovely potato salad, especially with Purslane, which is always available at the Mexican store, on Westchester Ave, corner Beach Avenue.
A simple recipe is:
Salad of Fingerling Potatoes with Purslane
Ingredients
1 lb fingerling potatoes
1 cup purslane leaves
3/2/1 dressing with one lemon or lime (3tbsp balsamic, 2 tbsp dijon mustard, 1 tbsp maple syrup)
red onion,
1-2 tbsp of dill. Alternatively a half a cup of fresh dill, if you can get it.
either 1/2 teaspoon of piment d'espelette or
(1-2 heaping teaspoon of paprika powder and
1/4 tsp of cayenne pepper)
salt and pepper to taste
1 cup purslane leaves
3/2/1 dressing with one lemon or lime (3tbsp balsamic, 2 tbsp dijon mustard, 1 tbsp maple syrup)
red onion,
1-2 tbsp of dill. Alternatively a half a cup of fresh dill, if you can get it.
either 1/2 teaspoon of piment d'espelette or
(1-2 heaping teaspoon of paprika powder and
1/4 tsp of cayenne pepper)
salt and pepper to taste
Preparation
boil the potatoes, and cut them in chunks, ca 1/2 -3/4" thickness.
pick the leaves off the purslane and reserve the stems for another use.
make the salad dressing
mix
pick the leaves off the purslane and reserve the stems for another use.
make the salad dressing
mix
No comments:
Post a Comment