Potato Salad with Strawberry Purslane
- Half a bunch of purslane
- 2 large potatoes
- 3 sprigs of spring onions
- 10 leaves of arugula
- 8-10 fresh strawberries
for the sauce
- 1 coffee cup of extra virgin olive oil
- 1 coffee cup of raisins
- 1 tablespoon of hawthorn vinegar
Boil the potatoes with their skin, peel them and cut them into cubes. Take it in a deep salad bowl. Add the purslane leaves, finely chopped spring onions and chopped arugula on it and mix.
Mix the ingredients for the dressing in a bowl and add to the salad you have prepared and mix. Sprinkle strawberry slices on top and serve.
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