Join our mailing list to receive 10% off your first order!

X

 
The Perfect Pair! 25% Off All Jams & Nut Butters! Enter code: JAMOUT

Farm To People

Kitchen Notebook

May 08, 2017

Crispy Potato and Purslane Salad

30 Mins

Serves 2
Instructions
  • 1 lb Fingerling Potatoes
  • 1 bunch Purslane or Watercress
  • 4 radishes, sliced thin
  • 1 cup Parsley Leaves, chopped
  • 3 Tbsp. Olive Oil
  • 1 Tbsp. Soy Sauce
  • 1 Tbsp. Balsamic Vinegar
  • 1 tsp. Garlic, minced
  • 2 tsp. Mustard

Preheat oven to 375 degrees.

Thinly slice potatoes and arrange on baking sheet. Drizzle with olive oil and place in oven. roast until golden brown and crispy, about 30 minutes. When they are done remove from oven and let cool.

Meanwhile in a small bowl whisk together, olive oil, garlic, balsamic, soy sauce and mustard. In a salad bowl toss together the purslane, potatoes, parsley and sliced radish with dressing.


30 Mins dinner fingerlings lunch purslane radishes salad spring veg vegan Vegetarian

Leave a comment

Comments will be approved before showing up.


0 Comments

30 Mins dinner fingerlings lunch purslane radishes salad spring veg vegan Vegetarian


More Recipes You Will Love

NONE