Creamy Purslane Potato Salad
The website, www.prairielandcsa.org, had links to a few recipes using purslane, which has a rather limited culinary following. This one, taken from The Wild Vegan Cookbook , sounded reasonable (and easy) enough, if you wanted to introduce your family or Labor Day guests to a new green with little downside risk. The recipe serves 6 and would appear to be readily doubled.
Ingredients:
6 medium potatoes, sliced and cooked
2 cups purslane, chopped
4 scallions, sliced
1 celery stalk, sliced
1 cup mayonnaise
Procedure:
Mix all ingredients together and serve chilled.
