Purslane and potato salad with poppy seeds


This salad is another try from a Turkish magazine Lezzet. I must admit that May edition is really spectacular as it has so many great ideas what to cook or bake with spring vegetables or fruit. My choice was fresh purslane ( tr. semizotu) and new potato salad.

What we need:

1 bunch of purslane
3 potatoes
1 red bell pepper
1 onion
2 tbps of mayonaise
2 tbps of natural yogurt
1 teaspoon of mustard
1 clove of garlic
salt and pepper
1 tbps of poppy seeds

What we have to do:

1. Wash and boil new potatoes. When they cool, cut them into cubes.
2. Wash purslane and cut thicker stems.
3. Cut red pepper into cubes. Chop onion.
4. Place potatoes, purslane, red pepper and onion into a bowl. Mix it.
5. Mix yogurt, mayonaise, mustard and chopped garlic, salt and pepper. Add into the salad and mix. Garnish with poppy seeds. Enjoy!!!

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