Econo #WFPB #3 Fingeling potatoes with Purslane

I wrote about this simple spring salad of fingerling potatoes with purslane for the first time in 2017 (link).

As a refresher, here is the basic recipe:

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
• either 1/2 teaspoon of piment d'espelette or
• (1 heaping teaspoon of paprika powder and
• 1/4 tsp of cayenne pepper)
• 1-2 tsp of dill
• salt and pepper to taste

Directions

• boil the potatoes
• cut in small chunks
• pluck the leaves off the purslane and reserve the stems for another use.
• make the salad dressing
• mix

The reason I want to write about this now in terms of kitchen economics, is that it appears not to be economical, but it all depends on a lot of circumstantial stuff. Take note of the fact that purslane is very, very nutritions, see here (https://www.verywellfit.com/purslane-nutrition-facts-4692802) : 

One cup of purslane contains:

• Calories: 8.6
• Fat: 0.2g
• Sodium: 19.4mg
• Carbohydrates: 1.5g
• Fiber: Not provided
• Sugars: Not provided
• Protein: 0.9g
• Vitamin C: 9mg
• Potassium: 212mg
• Iron: 0.9mg
• Magnesium: 29.2mg

But purslane (Spanish Verdolaga) is not usually cheap, and this recipe calls for the leaves only, so I saved the stems and used them in my next dal.

Those are the kind of little tricks that are the engine of kitchen economics, and they are fun to figure out. In my next piece I will write about the dal.