Purslane Potato Salad

I did a little happy dance when I finally found purslane at the Farmers Market this weekend! (My kids thought I was insane; Well, I am, but that's another post entirely).

My wonderful and always-knowledgeable friend Froggy got me turned onto the stuff. OK, he grew some last summer and even though I never got to sample his gardening skills, he impressed me with the nutritional benefits and all, so I'd been dying to try it!

First of all, yes, I know, I know... purslane is a weed! The most common weed in the United States in fact. It supposedly grows EVERYWHERE from Alaska to Death Valley! But evidently not in MY back yard. Yet.

Weed or not, it's suddenly cropping up in upscale restaurants, trendy markets and produce stands - another new "Superfood" if you will. (Excellent post here by fellow blogger Bazu on Superfood trends - love it, LOVE it!!)

Anyway. I digress.

Purslane has been eaten as a vegetable and used as a medicinal herb in many other countries for centuries. It's not a "new" food, folks!

A couple historical notes I found interesting (because I'm such a foodie-history-geek that way):

-- In England in the seventeenth century, the cooks of Charles II were required to add its leaves to all salads to help the king with his well known digestive ailments.

-- An 18th century pharmacology list from Scotland recommends it "...to cool heat in the liver and be excellent for hot agues, all paines in the head, want of sleep or the frenzy, haemorrhages and to ward off evil."

-- The ancient Greek physician and botanist Dioscorides recognized its medicinal powers as anti-inflammatory and analgesic as well as soothing to the digestion. He also is quoted as saying that "it reduces the desire to fornicate". Hmmmmmm....

OK, besides all that utterly FASCINATING information - we now know purslane is high in essential fatty acids omega-3 and omega-6, pectin (known to lower cholesterol), fiber, antioxidants (protection from free radicals that damage & destroy healthy cells), and coenzyme Q10. To name a few.

Pretty good stuff, huh?

So what does it taste like? I guess like slightly "lemony" spinach, but not as tangy as online reports seemed to indicate it would be.

We really liked it raw, though there's a lot of recipes for cooking it too. I wonder if the nutritional benefits would diminish if cooked? No matter, I had a ton of ideas for using it, but ended up putting it in a basic potato salad.

Even though the picture looks like potato goo, trust me, it was incredible! I won't want potato salad any other way from now on!

Purslane Potato Salad

4 large Russet or Yukon Gold potatoes

1 cup of Vegannaise
1 cup celery, sliced thin
1/2 red onion, diced
1 teaspoon Dijon mustard (I don't like "yellow" potato salad so I use less!)

6 radishes, sliced

1 cup coarsely chopped purslane, leaves and tender stems

3 Tbsp. chopped fresh parsley

3 Tbsp. chopped fresh dill

Peel (often I don't peel them) , cube, and boil potatoes until soft and fork tender.

Drain and let cool. Put potatoes in a bowl and add the rest of the ingredients.

Mix well, taste and adjust salt and pepper if necessary.

Chill and serve. The flavors blend and taste best if chilled over night.