Potato and purslane salad

Enjoy a delightful mix of earthy potatoes and crisp purslane in this delectable salad. A perfect blend of flavors and textures for a satisfying meal.

Ingredients:

• 1lb Fingerlings potatoes
• 4 tablespoons extra virgin olive oil
• 1/2 teaspoon Dijon mustard
• 1 Lemon - juiced and zested
• 2 tablespoons red wine vinegar
• 1 cup purslane
• 1/2 red onion thinly sliced
• 1 handful olives
• 1 tablespoon capers
• 1 handful herbs - I used mint and oregano for a Greek flavor

Instructions:

1. Start by heating a medium saucepan of water until it boils, then gently place the salt and potatoes in. Let the potatoes cook for approximately 10 minutes or until they are soft. Once ready, carefully drain the water, allow the potatoes to dry in the air, and then transfer them into a serving bowl.
2. Combine the olive oil with the lemon juice, zest, and vinegar, whisking vigorously until it forms a smooth mixture. Taste the dressing, adjust the seasoning as needed, and then drizzle it over the cooked potatoes.

Summary:

• Calories: 929 kcal
• Fat: 57 g
• Protein: 13 g
• Carbs: 100 g
• Potassium: 2444 mg
• Magnesium: 169 mg