Russian Potato Salad With Dill and Purslane - Full Belly Farm

Ingredients

• 12 ounces whole small fingerling potatoes
• 3 to 4 tablespoons mayonnaise, or as needed
• 3 tablespoons Greek or other thick yogurt, or Lebanese laban or sour cream
• 1 to 2 teaspoons chopped fresh dill
• 2 to 3 scallions, thinly sliced
• 1 teaspoon brined or rinsed salt-cured capers
• Salt and freshly ground black pepper
• 1 teaspoon lemon juice, or as needed
• 1½ to 2 cups purslane with tender stems, cut into 1- to 2-inch lengths, or ¾ cup purslane leaves