Russian Potato Salad With Dill and Purslane

Name: Russian Potato Salad With Dill and Purslane
Yield: 4 servings
Ingredients: 12 ounces whole small fingerling potatoes; 3 to 4 tablespoons mayonnaise, or as needed; 3 tablespoons Greek or other thick yogurt, or Lebanese laban or sour cream; 1 to 2 teaspoons chopped fresh dill; 2 to 3 scallions, thinly sliced; 1 teaspoon brined or rinsed salt-cured capers Salt and freshly ground black pepper; 1 teaspoon lemon juice, or as needed; 1½ to 2 cups purslane with tender stems, cut into 1- to 2-inch lengths, or ¾ cup purslane leaves.

Serves 4

greens herbs onions potatoes

Method

1
1. Place potatoes in cold water to cover and bring to a boil. Reduce heat and simmer until just tender, about 15 minutes. Rinse with cold water and drain well.
2
2. In a mixing bowl, combine mayonnaise, yogurt, dill, scallions and capers. Season with salt, pepper and lemon juice to taste.
3
3. Slice potatoes thickly, removing as much skin as easily comes off, leaving on a little for texture and ease of slicing. Add potatoes to mixing bowl, and toss gently to combine. Adjust seasonings to taste. Add purslane, fold together with potatoes, and serve.
4
Yield: 4 servings.
5
Time: 30 minutes

From the farm's kitchen

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