Making a Purslane Salad

This week, purslane is my challenge. Purslane sounds like something my Aunt Geraldine would do if I didn't eat everything on my plate. But purslane is in fact—did you guess—a green, leafy weed. One of those weeds that you can probably find in your own backyard, in fact. Popular in Colonial times (probably because of its easy-growing nature), there is much evidence that it was a staple of the Pilgrim's diet in Plymouth.

But purslane has fallen out of favor over the last few centuries, and it's a pity too. Containing unusually high amounts of those elusive omega 3 fatty acids that are all the rage, as well as A, B and C vitamins, it's low in calories and a native species that grows like a weed—what's not to like?

I only got a relatively small bunch of it from my Hilltop Hanover CSA, so I used it in the salad below that mostly covered up its flavor.  (Yes, I was a little afraid of it).  However, I was also lucky enough to try it in a neighbor's fresh, mixed green salad and found it delightful. The "It Sounds Bad to Me but Probably Tastes Good to You" Salad.

Ingredients:

1- 3 potatoes, peeled and cut into 1" chunks
1 small bunch purslane, chopped
3 scallions, chopped
1 small bunch parsley, finely chopped
1 small bunch dill, finely chopped
1/2 pint cherry tomatoes, halved
1/4 cup olive oil
1 - 2 tablespoons of apple cider vinegar
Salt and pepper to taste

Method:

1.  Peel and chunk potatoes. Bring to a boil and cook until soft. Rinse and let cool slightly.

2.  Place remaining ingredients (purslane, scallions, parsley, dill, tomatoes) in a bowl. Add cooled potatoes. Toss with oil and vinegar. Best at room temperature.

Especially tasty while watching the sun set at Croton Point Park!