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
1 cup purslane leaves
3/2/1 dressing with one lemon or lime (3tbsp balsamic, 2 tbsp dijon mustard, 1 tbsp maple syrup)
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
pick the leaves off the purslane and reserve the stems for another use.
make the salad dressing