Purslane has been added to our vegetable vocabulary this summer. We've had it in our CSA box a few times and I most recently used it in a quinoa stuffed zucchini boats recipe. This last week I added it to potatoes and made a gluten and dairy free potato salad. It is extremely easy yet has the best flavor. It is my new go-to potato salad recipe! You can also use regular mayonnaise of course, but our family prefers the taste of Vegenaise.
Purslane Potato Salad
6 medium potatoes, sliced and cooked
2 cups purslane, chopped
1/4 cup green onions, sliced (or to taste)
1 cup Vegenaise (or mayonnaise)
Mix together all ingredients. Serve chilled.
How easy is that? You could also add salt, pepper or a bit of sliced celery. For the green onions I just used the frozen (and already sliced) ones I had prepared before. I estimated about 1/4 cup, you could add more or less.
We just got another bunch of Purslane in today's CSA box, I think I'll make it again this week!
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