Purslane Potato Salad with Curry (from culinarymusings.com)

Yield: 4 servings

  • 3 cups potatoes, cut into 1 inch chunks, and boiled just until tender.
  • 3 raw chard stalks, minced
  • 1 bunch scallions, diced
  • ½ cup sliced bell pepper
  • 2/3 cup raw purslane leaves
  • ½ to 2/3 cup mayonnaise
  • 1 tablespoon red wine vinegar
  • 1 teaspoon curry powder
  • salt and pepper to taste


Instructions: While potatoes are still warm, add remaining ingredients and stir well to coat vegetables. Cover, and chill in the refrigerator until ready to serve.

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