Arugula Potato Salad with Green Olives
Who doesn't love a healthy potato salad, minus mayo, of course? Here's one of my seasonal favorites, which includes purslane, one of the healthiest greens in the world, filled with omega-3 fatty acids and antioxidants. To find some of the artisinal Greek products you'll need to make this, visit my online shop here, where you'll discover a host of lovingly curated Greek ingredients.
- 3 waxy potatoes washed and peeled
- 1 large bunch arugula
- 1 bunch purslane trimmed
- 10 large Greek green olives preferably pitted, drained then halved
- 1/3 cup extra virgin Greek olive oil
- 1 tablespoon Greek red wine vinegar
- 2 teaspoons Greek or Dijon mustard
- Salt pepper to taste
- Cut the potatoes into quarters or chunks. Place in a pot of cold water and bring to a boil. Season with salt. Simmer until the potatoes are fork tender. Drain.
- While the potatoes are simmering, whisk together all the dressing ingredients until emulsified. Set aside.
- Trim the arugula, removing the stems if they are annoyingly thin and stringy. Trim the tough stems off the purslane. Coarsely chop both the arugula and the purslane.
- Mix the warm potatoes with the salad greens and olives. Re-whisk the dressing if it has separated. Add to the salad, gently mix and serve.