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Delicious Greek Potato Salad with Purslane

Originating from the picturesque island of Paros,in Greece, this salad recipe features light and fluffy potatoes, ripe tomatoes, peppery purslane, and a dressing made with olive oil and lemon.

If you’ve visited the Greek islands but haven’t been to Paros, you’re missing out. Voted Europe’s No.1 island since 2018, Paros boasts stunning beaches, delectable food, and breathtaking landscapes. Each village is uniquely beautiful, and every beach features crystal-clear waters and fine golden sand. So, what does Paros have to do with this salad?

Paros is close to my heart because my father was born there. We’ve visited many times, always leaving with a longing to stay longer. My brother, a yearly visitor, recently asked if I’d tried the “Pariani Salata” at a local tavern. I was surprised—I’d never heard of it.

It turns out, it’s not just a salad but a complete, satisfying meal in itself. The combination of fresh greens, tangy red onion, creamy potatoes and beans, sweet tomatoes, and onions is enough to make even the most expert tastebuds explode! What truly makes this salad stand out is the purslane, known as ‘glistrida’ in Greek.

The moisture-rich leaves are crispy with a lemony tang and peppery kick, somewhat similar to rocket. It adds a wonderful flavor and blends beautifully with the rest of the ingredients, making it the kind of meal you can’t put down.

I promise, if you make this, you won’t want to share it with the rest of the family! But I must ask a favor: DO NOT skimp on the extra virgin olive oil, lemon juice, and sea salt. Greeks use a lot of these, and that’s what makes this salad uniquely Greek.

Delicious Greek Potato Salad with Purslane

Serves 4

INGREDIENTS

1 cup purslane, washed and dried

(Optional to use baby rocket if you can’t find purslane)

1 cup white beans or black eye beans

1 yellow capsicum, diced

1 red onion, thinly sliced

3 ripe tomatoes cut into eighths

3 large potatoes, diced, boil in salted water until soft

1 cup kalamata olives

1/3 cup extra virgin olive oil

Juice of 1 lemon

Sea salt and Freshly cracked pepper, a very generous amount

INSTRUCTIONS

Prepare Beans: Soak beans overnight, then drain and boil for 20-30 minutes. Drain and allow to cool.
Cook Potatoes: Boil potatoes in salted water until well-cooked and fluffy. Drain and allow to cool.
Assemble Salad: On a large platter (not a deep salad bowl), combine all salad ingredients and season well.
Make the Dressing: In a bowl, combine extra virgin olive oil and lemon juice. Whisk with a fork, then pour over the entire salad and toss.
Serve: Enjoy warm or refrigerated.