In a small, wide bowl, whisk egg yolk until smooth. Drip in, whisking constantly, olive oil, making sure to add slowly enough to keep mixture opaque. Add salt and Serrano peppers. Mix well. Spoon over potato and vegetable mixture (There may be some spicy mayo leftover; it will keep in the fridge for at least a week, if not longer)
Add white wine or cider vinegar, and salt and pepper to taste. Toss well and serve at room temperature.
Serves 4-6
Source: http://www.diaryofalocavore.com/2008/08/purslane-potato-salad.html
By charlie bouchard from San Antonio, TX
Editor's Note: Here is information about purslane:
I believe in the Green Pharmacy [ the best $7 dollars I ever spent on a book] it says purslane is also good for asthma
sufferers. I also recommend the book, which I bought in 1997 so it might have gone up a bit in price.
I have made a hot spinach dip and also spinach lasagna using purslane for the spinach. Both turned out just fine. I just followed basic recipes that can be found online.
