Purslane, potato, and tomato salad from Farmhouse Cookbook by Susan Herrmann Loomis

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Notes about this recipe

  • consortiumlibrary on September 19, 2011

    Easy and delicious salad using wild purslane, the tasty "weed" with the highest level of omega-3s of all plants. Toss thick main stems, keep tender side stems for salad. Chop purslane into 1" (bite-sized) pieces. Use ripest, most flavorful tomatoes you can find. Didn't have new potatoes, used three large yellow-fleshed potatoes instead, cut into largish but bite-sized chunks.

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