Looking for a fresh twist on traditional potato salad? This warm potato salad with purslane and chives combines tender potatoes, creamy homemade mayonnaise, and two flavorful garden ingredients. The result is a satisfying side dish with a refreshing, slightly tangy finish.
Purslane might be considered a weed in many gardens, but it's also an edible green with thick, succulent leaves and a pleasantly lemony flavor. Combined with the mild onion taste of fresh chives, it adds a wonderful contrast to creamy potatoes.
This recipe is delicious served slightly warm, but it can also be chilled for summer picnics, cookouts, or family dinners. It's a great way to make use of fresh herbs and edible greens from the garden.
Purslane & Chive Potato Salad at a Glance
Dish: Potato salad
Best served: Slightly warm or chilled
Main ingredients: Potatoes, purslane, chives, and mayonnaise
Flavor: Creamy, tangy, fresh, and lightly oniony
Preparation: Stovetop potatoes with a blended dressing
Perfect for: Summer meals, grilling, and garden-to-table cooking
What Is Purslane?
Common purslane (Portulaca oleracea) is a low-growing succulent plant with smooth, fleshy leaves and stems. Although often considered a garden weed, purslane has been used as a culinary green in many parts of the world.
Its juicy leaves have a mildly tart, citrus-like flavor that works especially well in salads, soups, and cooked vegetable dishes. In potato salad, purslane adds a little crunch and freshness to balance the creamy dressing.
Purslane is also notable for containing plant-based omega-3 fatty acids, particularly alpha-linolenic acid (ALA), along with nutrients such as vitamins C and E, magnesium, and potassium. The actual amounts vary depending on growing conditions and serving size.
Important foraging safety: Only eat wild purslane if you can positively identify it and know it hasn't been treated with herbicides or other chemicals. Purslane can be confused with poisonous spurge, which has thinner leaves and stems and produces milky white sap when broken. If you're uncertain about the identification, purchase culinary purslane from a trusted grower instead.
If you don't have access to purslane, you can substitute chopped arugula, watercress, or baby spinach. The flavor will be a little different, but each brings freshness to the salad.
Purslane & Chive Warm Potato Salad Recipe
This recipe is flexible and meant to be adjusted to your taste. Add more fresh herbs for a stronger garden flavor, or use less dressing if you prefer a lighter potato salad.
Recipe note: The original recipe used approximately 1 tablespoon of kosher salt overall and listed 2 cups of oil for the mayonnaise. Saltiness varies by brand and personal preference, so season gradually. The mayonnaise recipe makes a generous amount; you may not need all of it for the potato salad. Add only enough dressing to reach your preferred consistency.
Mayonnaise safety: Homemade mayonnaise is not cooked, so use a pasteurized egg rather than an ordinary raw shell egg. For an easier alternative, use commercially prepared mayonnaise, which typically contains pasteurized eggs. Lemon juice alone does not make mayonnaise prepared with unpasteurized raw eggs reliably safe.
How to Make Purslane & Chive Potato Salad
The recipe comes together in four main steps: cook the potatoes, chop the fresh greens, make the dressing, and gently combine everything.
STEP 1
Boil the Potatoes
Wash the potatoes and cut them into large, evenly sized chunks. Place them in a pot and cover with cold water. Add a little kosher salt to season the potatoes as they cook.
Bring the water to a boil, then cook until the potatoes are fork-tender. The exact cooking time will depend on the size of the pieces.
Drain the potatoes thoroughly and let them cool slightly. You want them warm, but not so hot that they fall apart when mixed with the other ingredients.
STEP 2
Add the Fresh Chives and Purslane
While the potatoes cook, rinse the purslane and chives thoroughly. Remove any tough or damaged stems, then finely chop the greens.
Transfer the drained, slightly cooled potatoes into a large mixing bowl. Add the chopped chives and purslane, then gently toss to distribute the greens.
The purslane adds a bright, lemony flavor, while the chives contribute a mild onion taste that complements the potatoes.
STEP 3
Make the Homemade Mayonnaise
In a tall blending container or food processor, combine the pasteurized egg, lemon juice, and a small pinch of salt.
Begin blending, then gradually drizzle in the oil while continuing to mix. Start slowly so the mixture emulsifies and thickens into a creamy dressing.
Continue adding oil as needed until the mayonnaise reaches your desired consistency. The amount needed can vary depending on the egg, equipment, and desired thickness.
Taste and adjust the seasoning. Keep the mayonnaise refrigerated until you're ready to mix it into the salad.
Shortcut: Don't feel like making mayonnaise from scratch? Substitute your favorite commercially prepared mayonnaise. Start with a small amount and gradually add more until the potatoes are lightly coated.
STEP 4
Combine and Serve
Allow the potatoes to cool until warm rather than piping hot. Spoon some of the mayonnaise over the potatoes, purslane, and chives.
Gently fold everything together, adding more dressing as needed. Be careful not to overmix, or the potatoes may break down and become mashed.
Taste and adjust with additional salt, lemon juice, or freshly chopped chives.
Serve promptly while slightly warm, or refrigerate in shallow containers until thoroughly chilled for a refreshing cold potato salad.
Why You'll Love This Potato Salad
This recipe is a simple way to make a familiar dish feel a little more special. The combination of creamy potatoes and fresh garden greens adds both flavor and texture.
Fresh, Tangy Flavor
Purslane brings a pleasant lemony bite and juicy crunch. Fresh chives add a subtle onion flavor without overpowering the other ingredients.
A Creative Way to Use Garden Greens
Purslane is an edible green that many gardeners overlook. Using it in potato salad is a delicious way to explore new ingredients and make the most of what you're growing.
Easy to Customize
You can adjust the herbs, use a store-bought dressing, or substitute other leafy greens. Add a little extra lemon juice for tanginess or reduce the amount of mayonnaise for a lighter coating.
Tips for the Best Warm Potato Salad
- Choose waxy potatoes. Red and yellow potatoes generally hold their shape better than very starchy varieties, making them especially useful for potato salad.
- Don't overcook the potatoes. Cook until fork-tender but still firm enough to hold together when tossed with the dressing.
- Use fresh greens. Freshly harvested chives and tender purslane leaves provide the best texture and flavor. Wash them thoroughly before chopping.
- Add the dressing gradually. Start with a few spoonfuls and increase until the salad reaches your preferred creaminess.
- Adjust the flavor. A little extra lemon juice adds brightness, while additional chives bring out the savory notes.
- Try different greens. Arugula provides peppery flavor, watercress adds a fresh bite, and baby spinach offers a milder option.
Serving and Storing Potato Salad
This potato salad makes a wonderful side dish for grilled vegetables, burgers, sandwiches, and other summer meals.
Serve it slightly warm immediately after preparing, or cool it quickly and refrigerate for a chilled version. Because the dressing contains eggs, proper handling and refrigeration are important.
Food Storage Tips
- Refrigerate promptly at 40°F or below.
- Avoid leaving potato salad at room temperature for more than 2 hours, or 1 hour when temperatures exceed 90°F.
- For this homemade mayonnaise version, use leftovers within 2–3 days.
- When taking potato salad to a cookout, keep it in a cooler or otherwise properly chilled until serving.
A Fresh Twist on a Summer Classic
Purslane and chive potato salad is a wonderful example of how a few fresh garden ingredients can transform an everyday recipe.
Whether you harvest purslane from your garden or find it at a local farmers' market, its tangy flavor and crunchy texture make it worth trying. Combine it with tender potatoes, fresh chives, and a creamy dressing for a side dish that's both comforting and refreshing.
References
- Mississippi State University Extension. Forgotten Foods: Common Purslane . Information on purslane's culinary uses, nutrients, and identification.
- U.S. Food and Drug Administration. Dairy and Eggs: Food Safety . Guidance on using pasteurized eggs in uncooked preparations.
- USDA Food Safety and Inspection Service. Food Safety and Safe Food Handling . Guidance on refrigeration and handling perishable prepared foods.