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🍽️ Classic Potato Salad with Purslane and Pine Nuts

319 kcal · 30 min · 4 servings

Ingredients

• 800 g firm-cooking potatoes
• 2 tbsp pine nuts
• 1 handful purslane
• 2 hard-boiled eggs
• 1 tsp hot mustard
• 4 tbsp olive oil
• 150 ml vegetable broth
• salt
• pepper (from the mill)

Instructions

1. 1. Wash the potatoes thoroughly.
2. 2. Steam the potatoes in a steamer for about 30 minutes until tender.
3. 3. Peel the cooked potatoes.
4. 4. Let the potatoes steam off briefly to cool down.
5. 5. Slice the potatoes into thin rounds.
6. 6. Toast the pine nuts in a pan without added fat until golden brown.
7. 7. Wash the purslane (a leafy plant) thoroughly.
8. 8. Remove tough stems or wilted greens from the purslane.
9. 9. Let the purslane drain well.
10. 10. Peel the boiled eggs.
11. 11. Halve the eggs lengthwise.
12. 12. Carefully remove the yolks.
13. 13. Finely chop the egg whites.
14. 14. Place the yolks, mustard, oil, and warm broth into a blender.
15. 15. Blend the mixture in the blender until smooth and creamy.
16. 16. Season the sauce with salt and pepper.
17. 17. Mix the sauce with the potato slices and the purslane.
18. 18. Finally, adjust the seasoning of the salad with salt and pepper.
19. 19. Sprinkle the finished salad with the toasted pine nuts and chopped egg whites.
20. 20. Serve the salad.

Nutrition per serving

• kcal: 319
• Protein: 9 g · Fett/Fat: 17 g · Carbs: 32 g