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.

Ingredients:
• 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

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

Source: http://www.culinarymusings.com/2008/06/purslane-not-a-weed-but-a-wonder/