Purslane Potato Salad with Curry
Serves 4 – 6
Since purslane is such a popular food in India, it just makes sense to spice up your purslane potato salad with a bit of curry. Mix the salad while the potatoes are still warm (not hot!) and they’ll soak up more of the flavors of the salad.
Â· 3 cups potatoes, cut into 1 inch chunks, and boiled just until tender.
Â· 3 stalks celery, minced
Â· 1-2 green onions and stems, diced
Â· Â½ cup sliced bell pepper
Â· 2/3 cup raw purslane leaves
Â· Â½ to 2/3 cup mayonnaise
Â· 1 tablespoon red wine vinegar
Â· 1 teaspoon curry powder
Â· salt and pepper to taste
While potatoes are still warm, add remaining ingredients and stir well to coat vegetables. Cover, and chill in the refrigerator until ready to serve