Potato Salad with Purslane

Ingredients

• 800 g waxy potatoes
• 2 tbsp pine nuts
• 1 handful purslane
• 2 hard-boiled eggs
• 1 tsp sharp mustard
• 4 tbsp olive oil
• 150 ml Vegetable broth
• Salt
• Pepper (freshly ground)

Instructions

1. 1.

   Wash the potatoes and steam for about 30 minutes. Peel, let them cool, then slice into rounds.

2. 2.

   Roast the pine nuts in a dry pan until golden brown. Wash and drain the purslane. Peel the eggs, halve them, remove yolks, and finely chop whites. Blend the yolks with mustard, olive oil, and warm vegetable broth until smooth; season with salt and pepper. Toss the mixture with potatoes and purslane, then top with roasted pine nuts and egg whites.