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Potato and purslane salad

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Potato and purslane salad

A delicious fresh combination of creamy potatoes, crunchy purslane, and a bright zingy lemon dressing. This is a simple way to introduce some edible weeds into your diet. Have a look in your back yard or neighbourhood now - purslane will be springing up in disturbed ground, lawns, and the cracks in pavements.

Potato purslane salad

Serves 6 (as an entree or side)

Ingredients

6 small to medium white potatoes, skins intact

100g foraged purslane, rinsed and dried

Preserved lemon dressing

Freshly cracked pepper

Sea salt to season

Instructions

  1. Boil the potatoes whole in salted water until just tender, drain and cool. Do not overcook them. You want them to slice easily and retain their shape when cool.

  2. For each serve, slice a potato into 1cm slices and arrange on a bed of purslane. Season with salt and pepper.

  3. When ready to serve, drizzle with a tablespoon of preserved lemon dressing.

The addition of a boiled egg would work well with this dish and add vegetarian protein if eating as a main meal.

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Foraged green risotto

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Wild purslane salad

w/ native violets and a honey dijon dressing

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Wild purslane salad
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Wild purslane pesto

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Wild purslane pesto
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Pickled purslane

Portulaca oleracea

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Wild greens tart

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Wild greens tart