Warm purslane and potato salad
Adapted from Margaret Grade by Chelsea of the By The Seasons blog.Margaret Grade, of Manka’sInverness Lodge in California, brought this twist on German potato salad to a ChezPanisse reunion picnic. (Just imagine going to a potluck with Alice Waters andDeborah Madison!) The richness of the bacon is balanced by the purslane’sacidity, and the resulting salad is quite delicious with a satisfying texturethat will have guests reaching for seconds.
Ingredients
- 1 lb sliced pancetta, cut into pieces about ½ inchsquare
- 3-4 cipolline onions or shallots, peeled and chopped
- 2 lb baby fingerling or Yukon gold potatoes
- 4 cups chicken stock
- 1 TBS honey
- 1/4 cup white wine vinegar
- Leaves from 3 sprigs fresh thyme
- Salt and freshly ground black pepper
- 1 lb purslane, cleaned