Winter Purslane and Potato Salad with Mustard Dressing
As we move deeper into November, the garden might be slowing down, but there are still plenty of fresh flavours to be found — especially from our Seed of the Month: Winter Purslane.
This simple yet hearty salad makes the most of those mild, succulent leaves paired with warm potatoes and a tangy mustard dressing. It’s the perfect side dish for roast dinners, or even on its own as a light lunch.
Ingredients
- 500g new potatoes (or any waxy potato), scrubbed and halved if large
- 2 generous handfuls of fresh Winter Purslane leaves, washed and dried
- 1 small red onion, finely sliced
- 2 tbsp olive oil
- 1 tbsp wholegrain mustard
- 1 tbsp white wine vinegar or cider vinegar
- 1 tsp honey (optional)
- Salt and freshly ground black pepper
- Optional: a few chopped chives or parsley for garnish
Method
- Cook the potatoes
- Place the potatoes in a pan of salted water, bring to the boil, and simmer for around 10–12 minutes until tender.
- Drain and allow to cool slightly — you want them warm, not hot.
- Make the dressing
- In a small bowl, whisk together the olive oil, mustard, vinegar, honey, and a good pinch of salt and pepper until smooth and creamy.
- Assemble the salad
- In a large bowl, toss the warm potatoes with the red onion and pour over the dressing.
- Gently fold through the Winter Purslane leaves right at the end to keep them fresh and vibrant.
- Serve and enjoy
- Finish with a scattering of chopped herbs if you like, and serve slightly warm or at room temperature.
Why this recipe works
Winter Purslane’s mild, lemony flavour balances beautifully with the warmth of the potatoes and the sharpness of the mustard dressing. It’s a lovely way to celebrate seasonal, homegrown greens — proof that even in the depths of autumn, the garden can still put dinner on the table.