Potato Egg Salad with Purslane – Girl goes away
This potato egg salad with purslane is my inspiration for the day! Actually one of the three things that I cobbled up as part of an indoor picnic platter. You know those chic looking platters that people serve up with such poise and aplomb. This salad is great with purslane, but really works well with any flavorful green and summer herb. Think basil! A nice pop of spice is always a good idea. Perky minced chilies, freshly cracked black pepper is all good.
My Potato Egg Salad Story
The household is a little frenzied. Dad and daughter are making a list and checking it twice. Deepta is going away to an educational stay away program for three weeks at Princeton. My extra long drive is over. Yeah! I survived those 4 weeks. I am however filled with mixed feelings as I know that this going away is almost the beginning of the partings. As the time moves on they all spread their wings. Fly and move on to their destinations. Having left home myself, without a return button I know it is an inevitable part of life.
But, then I feel bad at all milestones. I fuss and then get used to everything.
This salad is a simple salad made with farmer’s market potatoes and purslane picked from my backyard. All about cooking potatoes and eggs together in the instant pot and tossing well with yogurt, black pepper and of course fresh purslane. When there is no purslane, I like to use lots of fresh basil. As they say, it is all good.
A hint of olive oil and minced garlic for good measure! Yes, no mayo!
When in doubt, I can always rely on my carbs. Essential comforting new potatoes. Just like a good black dress. Have still got some other paperwork to finish. Am taking a weekend of from my volunteer gig. And I have started a new series on Netflix. I have actually not had time to do much summer reading this year. My kindle rests somewhere woefully out of charge. Instead, I rack up driving miles helping the daughter fulfill her dreams.
Other interesting purslane recipes include my purslane tzatziki and Eggplant Rice with Purslane.
If you like this recipe and want more ideas, do join my Indian Instant Pot Facebook group and Legume Love Group. Of course Instant Indian my new Indian Instant Pot Cookbook is ready for order, joining its siblings The Bengali Five Spice Chronicles and Spices and Seasons.
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A flavorful summer potato salad, made with garden purslane and no mayo.
Ingredients
- 1 pound baby potatoes (red skinned organic is perfect)
- 6 eggs
- 1/2 cup blanched peanuts
- 3/4 cup Greek Yogurt
- 1 and 1/2 teaspoons salt or to taste
- 1 teaspoon minced garlic
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons (several grinds) freshly ground black pepper
- 1 cup finely chopped fresh purslane
Instructions
- Place the potatoes and the eggs in the instant pot and set to 2 minutes. Alternately, cook together on the stove top until the potatoes are tender.
- Release the pressure and drain.
- In the meantime, gently toast the peanuts until they turn pale golden. Coarsely crush the peanuts.
- Cut the potatoes into cubes (with the skin on). Place in the mixing bowl.
- Shell and cut the eggs. Mix in the with the potatoes. Add in the peanuts.
- Mix together the yogurt, salt, garlic, olive oil and black pepper.
- Add to the potatoes and mix well.
- Stir in the purslane. Enjoy in place of your favorite salad.
Red White and Blue Potato Salad - Spice Chronicles
[…] gorgeous salad is completely vegetarian. If you are a fan potato salads with eggs here is an interesting one for you. Over the years, I have conditioned my potato salad tastes. Sure slathering on a lot […]