Wednesday, June 20, 2018

Fingerling Potatoes

This week, fingerling potatoes were around on Starling Avenue.

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 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


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


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