Ikarian Potato Salad with Purslane Recipe

Name: Ikarian Potato Salad with Purslane
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Salt; 3 medium Yukon Gold potatoes, peeled and sliced 1/3 inch thick; 1/2 cup extra-virgin olive oil; 3 tablespoons red wine vinegar; 1 pound plum tomatoes, chopped; 1/4 pound purslane or arugula, torn; 1 large cucumberpeeled, halved, seeded and cut into half-moons; 1 medium red onion, thinly sliced; 1 jalapeno, seeded and minced; 1/2 cup chopped parsley; 1/2 cup chopped mint

Servings: persons

Salt
3 medium Yukon Gold potatoes, peeled and sliced 1/3 inch thick
1/2 cup extra-virgin olive oil
3 tablespoons red wine vinegar
1 pound plum tomatoes, chopped
1/4 pound purslane or arugula, torn
1 large cucumberpeeled, halved, seeded and cut into half-moons
1 medium red onion, thinly sliced
1 jalapeno, seeded and minced
1/2 cup chopped parsley
1/2 cup chopped mint

1
Bring a medium saucepan of salted water to a boil.
2
Add the potatoes and cook until tender, about 12 minutes.
3
Drain and let cool.
4
In a small bowl, combine the olive oil and vinegar and season with salt.
5
Break the potato slices into quarters and spread on the bottom of a large, shallow bowl.
6
Season with salt and drizzle with 3 tablespoons of the dressing.
7
Layer the tomatoes over the potatoes, followed by the purslane, cucumber, onion, jalapeno, parsley and mint.
8
Just before serving, pour the remaining dressing over the salad and toss well.

357

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: Salt, 3 medium Yukon Gold potatoes, peeled and sliced 1/3 inch thick, 1/2 cup extra-virgin olive oil, 3 tablespoons red wine vinegar, and more.

Yes, Ikarian Potato Salad with Purslane falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Ikarian Potato Salad with Purslane

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