Cooling Summer Potato-Purlsane SaladVeggies: Purslane
In a medium pot, boil 5 cups chopped potatoes until tender. Drain and set aside to cool.
In a bowl, mix 1 cucumber chopped into half moon slivers, 1 cup purslane leaves and buds (flowers and stalks are edible as well, if you choose), and 1 cup chopped scallions with greens.
Add potatoes and mix well.
In a small, wide bowl, whisk 1 egg yolk until smooth. Drip in, whisking constantly, 1 cup olive oil, making sure to add slowly enough to keep mixture opaque.
Add 1 teaspoon salt and 1-2 finely chopped Serrano peppers. Mix well.
Spoon over potato and vegetable mixture (there may be some spicy mayo leftover; it will keep in the fridge for at least a week, if not longer), adding several tablespoons white wine or cider vinegar and fresh ground pepper and salt to taste. Toss well and serve at room temperature.
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