This potato salad takes a classic summer favorite and gives it a fresh twist with the addition of purslane and chives. Purslane is a tart, lemony succulent green with a juicy crunch that can often be found at farmers’ markets—or even growing wild in your backyard. It’s an impressive nutritional powerhouse, rich in vitamins, minerals, and some of the highest levels of plant-based omega-3 fatty acids (ALA) of any leafy green. Plus, it’s deliciously bright and tangy, adding a pleasing contrast to the creamy potatoes.
Beyond flavor, purslane’s health benefits are substantial. It contains magnesium, potassium, calcium, and is especially notable for its omega-3 fatty acids, which can support cardiovascular health. It’s also full of antioxidants, including alpha-tocopherol (vitamin E) and ascorbic acid (vitamin C), which may help protect against chronic diseases. The fact that it’s considered a “weed” often means it’s underappreciated in the kitchen, but once you taste its bright, almost citrusy bite, you’ll see why purslane is beloved in cuisines around the globe.
If you can’t find purslane, watercress, arugula, or baby spinach make great substitutions. Tossed together with tender potatoes, zippy chives, and a simple homemade mayo, this salad is both refreshing and comforting. Serve it warm, or chill it for a cool, creamy treat on a hot day. It’s also a perfect side dish if you’re grilling or entertaining—tuck it next to anything from sausages to veggie burgers. Either way, it’s a wonderful way to enjoy peak-season produce and explore a leafy green that just might be growing right outside your door.
RECIPE
Ingredients
- 6-8 Large Yellow and Red Skinned Potatoes
- 1 Egg
- 2 Cups Oil
- 1 T kosher salt
- 2 T lemon juice
- 1 handful of chives
- 1/2 a handful of purslane
This recipe is very much "to taste" so adjust amounts according to your preference!
Steps To Make Purslane and Chive Warm Potato Salad
1. Boil the Potatoes
Cut the potatoes into large chunks and place them in a pot of salted water. Boil until they are fork-tender, then drain. Allow the potatoes to cool slightly so they hold their shape.
2. Add Herbs and Greens
Transfer the warm potatoes to a large bowl. Add the finely chopped chives and purslane (or your chosen substitute greens).
3. Make the Easy Mayo
In a separate container, blend the egg, salt, and lemon juice. Slowly drizzle in the oil, bit by bit, while continuing to blend, until the mixture thickens and reaches a creamy consistency.
4. Combine and Serve
Pour the mayo over the warm potatoes, chives, and purslane. Gently combine until everything is well-coated. Taste and adjust seasoning as desired. Serve the salad warm, or chill it to enjoy later.
Why This Recipe Is Special
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Bright, Zesty Flavor: Purslane brings a tangy, lemony edge that lifts the earthy potatoes. Chives add a mild onion kick, making each bite fresh and vibrant.
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Nutritional Powerhouse: Purslane is a rich source of omega-3 fatty acids, vitamins, and antioxidants that can support heart health and overall wellness. Potatoes offer potassium and vitamin C, making this a satisfying, nutrient-rich dish.
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Easy and Adaptable: Homemade mayo is simple to whip up and adds velvety creaminess without dairy. You can substitute other greens if you can’t find purslane, and serve this salad however you like—hot off the stove or chilled in the fridge.
Enjoy this flavorful fusion of fresh greens and creamy potatoes, and don’t be surprised if you start seeking out purslane for future salads and sides. Its zippy taste and impressive nutritional profile are sure to make it a new favorite in your kitchen!
