Russian Potato Salad With Dill and Purslane
Time: 30 minutes
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.
Directions
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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.
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In a mixing bowl, combine mayonnaise, yogurt, dill, scallions and capers. Season with salt, pepper and lemon juice to taste.
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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.
Categories/NeedsWork Who's recipe is this? —davidbessler
