Arugula, Pursalen, Potato Salad with Greek Olives

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.
15 min
30 min


  • 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. 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.
  2. While the potatoes are simmering, whisk together all the dressing ingredients until emulsified. Set aside.
  3. 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.
  4. 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.
Love vegetables? Want to learn more great plant-based Mediterranean dishes? Enroll in my online  class “Baked Vegetable Classics!” 

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