P3 Salad: Purslane, Potatoes and Pickles

 Haven’t tried this yet, but I can’t wait.  Sounds strange but quite possibly amazing.  Make it as tart or as creamy as you like with the addition of more vinegar or mayo.

1 shallot, halved lengthwise, very thinly sliced
3 tablespoons (or more) red wine vinegar
Kosher salt
1.5 pounds baby yellow potatoes
Freshly ground black pepper
1/2 cup (or more) mayonnaise
1 pinch of smoked paprika
1.5 cups trimmed purslane (or arugula), coarsely chopped
1/2 cup dilly beans or dill pickles, cut crosswise into bite-size pieces pieces
1-2 large hard-boiled eggs, peeled, quartered
1/3 cup coarsely chopped fresh flat-leaf parsley or celery leaves

Place shallots in a small bowl. Stir in 3 tablespoons red wine vinegar and a pinch of salt; set aside. Cook potatoes in a large saucepan of boiling salted water until just tender, about 20 minutes. Drain potatoes well; transfer to a large bowl. Lightly crush potatoes with the back of a large spoon; transfer to a large bowl. Add shallot-vinegar mixture to hot potatoes and toss to incorporate. Season with salt and pepper. Whisk 1/2 cup mayonnaise and paprika in a small bowl; add to potatoes and toss to combine. Fold in purslane, pickles, and eggs and season to taste with salt, pepper, and more vinegar, if desired. Garnish with parsley.

http://www.epicurious.com

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