Monday, August 22, 2011

Purslane Potato Salad with Curry

Serves 4-6 people
Since purslane is such a popular food in India, it just makes sense to spice up your purslane potato salad with a bit of curry. Mix the salad while the potatoes are still warm (not hot!) and they’ll soak up more of the flavors of the salad.

• 3 cups potatoes, cut into 1 inch chunks, and boiled just until tender.
• 3 stalks celery, minced
• 1-2 green onions and stems, 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

• 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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