5 small red bliss or new potatoes (I think I used more)
1/3 C mayonnaise, or a combination mayonnaise and yogurt (I used half of my home made yogurt)
2 teaspoons chopped fresh dill (could go a little lighter, if it's a new flavor)
2 to 3 scallions, thinly sliced (I used chive to taste)
2 teaspoons chopped parsley
1 TBPS pickle relish
Salt and freshly ground black pepper
1 teaspoon lemon juice, or pickle juice, to taste
1 1/2 to 2 cups purslane with tender stems, cut into 1- to 2-inch lengths,
or 3/4 cup purslane leaves.
1. Place potatoes in cold water to cover and bring to a boil. Reduce heat and simmer until just tender, about 15 minutes. Rinse with cold water and drain well.
2. In a mixing bowl, combine mayonnaise (or mayo/yogurt mix), onions, dill and herbs. Season with salt, pepper and pickle juice to taste.
3. Slice potatoes in chunks, removing as much skin as easily comes off. Leave as much on as you can depending on the type of potatoes you've got. Add potatoes to mixing bowl, and toss gently to combine. Adjust seasonings to taste.
4. Add purslane, fold together with potatoes, and serve.
Yield: 4 servings as side, two as main.
This recipe was adapted from one on the site gourmetfood.suite101.com in an article called "Purslane - the Best Vegetable You've Never Had".