Potato Salad with Purslane




  • 4 potatoes
  • 1 onion
  • 2 eggs (Boiled)
  • 1 bunch of purslane
  • 1 small bowl of black olives
for the sauce
  • 1 tablespoon mustard
  • Half a teaspoon of extra virgin olive oil
  • juice of 1 lemon
  • 3 cloves of garlic (crushed)
  • Salt, black pepper, red pepper powder, dried mint

After washing the potatoes, boil them with the skin.
Mix all the ingredients for the sauce in a small jar. Cut the purslane into small florets, then wash and drain well. Chop the onion in blarney, rub it well with 1 teaspoon of salt and squeeze out any excess water, if any. When the potatoes are boiled, peel the skin and cut into cubes immediately without cooling.
Combine potatoes, onions and olives in a large bowl. Pour the sauce immediately. After mixing well, add the purslane. Mix lightly, garnish with 4 boiled eggs and serve.

ENJOY YOUR MEAL

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