Food And Drink, Recipes

Taste of the County: Purslane Potato Salad

by Rosa Basile-Marrello Views: 130

This easy Potato Salad Recipe is a bit like a classic potato salad that’s perfect for sneaking in some greens, kicking off 2022 to a healthy green year! It’s easy to make and packed with flavour. You’re going to love this crowd-pleasing side dish recipe for the winter months.

Cheers to a new year filled with new recipes and flavours!

Purslane microgreens can also be  commonly used to add tangy flavour and juicy texture to salads, rice dishes, stir-fries, and soups. They also supply a whole slew of nutrients. They’re not just pretty, tiny garnish. Purslane microgreens are real organic, pesticide-free, and nutritious food.

Comment below if you’ve tried microgreens. If you haven’t, I encourage you to visit Ortaliza Farms in Kingsville, Ontario.  Trust me, you won’t regret it!

Taste of the County: Purslane Potato Salad

Ingredients:

–  potatoes
–  2 Tbsps chopped pickles
–  2 Tbsps toasted almonds
–  1 Tbsp horseradish aioli sauce
–  purslane microgreens  Ortaliza Farms
–  2 hard-boiled eggs
–  EVOO
–  salt + black pepper

Preparation:

Rinse the potatoes and boil about 30 minutes. Peel, let evaporate and cut into slices.
** Toast the almonds in a frying pan until golden brown. Do this while potatoes are cooking. You will use them for the dressing **

Peel the eggs, halve, remove the yolk, and finely chop the egg whites.

Purée the egg yolks with the horseradish aioli sauce, olive oil, 1 Tbsp of toasted almonds in blender, and season with salt and pepper.

Drizzle desired dressing over the potatoes and purslane and season with a little more salt and pepper.

Add sprinkled egg whites and hard boiled eggs for added protein.

Enjoy!

Link on Instagram

Click here to find more delicious recipes at @r.b.m.cooking

Photos by Rosa Basile-Marrello

Author: Rosa Basile-Marrello

@recipes_by_rosa

Rosa Marrello lives in Lakeshore, Essex County with her husband and son who have become her main food critics since the inception of her food account on Instagram.

A retired school teacher as of June 2020, she has devoted some of her extra free time away from the classroom to educate and inspire her followers in the kitchen creating real basic meals.

Rosa participates in a few collaborations monthly, but one that is dear to her is the #monthlybakedwithlove. She donates her baked goods to local charities and citizens in her community to brighten their day.

All baked goods are made with love in hopes that whomever eats or samples her baked goods may feel LOVE — even if it’s for a brief moment in time. She metaphorically believes that the cookies are inspiring bites of hope and encouragement.

Rosa Marrello supports local businesses and eagerly helps them by promoting their products on social media.

She is adamant that supporting others creates connections — a quality she instilled often in her classroom — she often told her students to pay attention to those who are around them.

Heavily influenced by her Italian culture, her love of cooking came at a very young age and she is now eagerly enjoying her leisurely time cooking and recipe-tinkering.

Rosa loves to cook and entertain her family and friends in her kitchen, but when she is not in the kitchen, she enjoys travelling, live entertainment, reading, working out, taking long walks, listening to music, and having meaningful conversations with people.

Rosa believes that food brings people together — it’s a celebration of life and she loves living a tasty life.

4 Comments

  1. Kathy
    January 5, 2022 at 7:05 pm  ·  Reply

    I love your twist on the classic potato salad… the microgreens bring this salad to the next level. Microgreens complement any dish!

  2. Diana
    January 5, 2022 at 12:08 pm  ·  Reply

    Simple, yet beautiful and delicious. Thanks to Rosa, I have tried microgreens and love them.

Leave a Comment

Your email address will not be published. Required fields are marked *

*