Living Hope Farm
Growing Food • Faith • Community
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.
· 3 cups potatoes, cut into 1 inch chunks, and boiled just until tender.
· 3 stalks celery, minced
· 1-2 green onions and stems, diced
· ½ cup sliced bell pepper
· 2/3 cup raw purslane leaves
· ½ to 2/3 cup mayonnaise
· 1 tablespoon red wine vinegar
· 1 teaspoon curry powder
· 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