Potato Salad with Mustard and Purslane (or Watercress)
Make fingerling potato salad with purslane and a creamy Greek yogurt and whole-grain mustard dressing. Substitute watercress or arugula for the greens.
Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at www.almanac.com.
Cooking tools:
- Pepper mill
- Saucepan
- Colander
- Mixing bowl
- Whisk
- Stove
Ingredients
- 2 pounds fingerling potatoes (scrubbed and halved lengthwise)
- 1 cup purslane leaves (or substitute watercress or arugula leaves)
- 2/3 cup plain Greek yogurt
- 1 generous tablespoon whole-grain mustard
- 1 tablespoon Banyuls, Champagne, or other light vinegar
- 1 tablespoon extra-virgin olive oil
- Fresh ground pepper
- Kosher or sea salt
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More Like This
Fingerling Potato Salad
plochman.com
Purslane Potato Salad
pathwaystofamilywellness.org
Potato Salad | MyPlate
myplate-prod.azureedge.us
Simple Potato Salad Recipe
pillsbury.com
Fingerling Potato Salad with Cream y Oregano Viniagrette
ifeellikecooking.com
Greek Yogurt Honey Mustard Potato Salad | Potato Salad Recipe
potatogoodness.com
Potato Salad Recipe
giallozafferano.com
Fingerling Potato Salad
cookingaboardwithjill.com