Honey Dijon Purslane and Red Potato Salad

January 4, 2007

Honey Dijon Purslane and Red Potato Salad

By Heidi DeCosmo

The perfect potato salad for the summer, the creamy honey Dijon dressing can definitely with stand the heat. Purslane add a burst of vitamin C, A and iron.

Makes 8 (1/2 cup) servings

1 pound Red La Soda potatoes cut into medium cubes
Olive Oil, sea salt and freshly ground black pepper
1 cup chopped Purslane
1/4 cup thinly sliced red onion
1/4 cup chopped red bell pepper


1/4 cup grain Dijon mustard
1 tablespoon honey
1 tablespoon seasoned rice wine vinegar

Place the potatoes in a large pot of water and bring to boil. Cook about 15 minutes or until the potatoes have softened. Drain.

In a large mixing bowl combine the potatoes, purslane, onion and peppers. In a small bowl combine the mustard, honey and vinegar. Add the dressing to the salad and mix well.

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