Greek Potato Salad with Purslane
This salad recipe is from the beautiful island of Paros using fluffy potatoes, ripened tomatoes, peppery purslane, and an olive oil and lemon dressing.
If you’ve visited the Greek islands but you haven’t been to the island of Paros, you’re missing out. Voted in 2018 and ever since, the no.1 island of Europe, Paros has the most beautiful beaches, the most mouth-watering food, and the most breathtaking landscape and village views. In Paros, it is difficult to choose which is the most beautiful village as they are all so unique and it is even more difficult to choose which beach to swim at as all are crystal clear with golden fine sand. What has Paros got to do with this salad?
My father was born on the island of Paros and so it is close to my heart. We have visited several times and always leave with a heavy heart wishing we could stay just that little bit longer. My brother visits every year and upon his most recent return, he asked me whether I had tried the “Pariani Salata” at the local tavern. I looked at him and said, “what salad?”
I couldn’t believe I had never seen or ordered this mouth-watering salad before. It isn’t even a salad! It’s more like a whole food complete meal that is so satisfying; you won’t need to order anything else.
So what did I do? I made him send the photo he took, write what the ingredients were and describe to me what it tasted like. This is it. Holy moly this is heavenly!
The combination of fresh greens, tangy red onion, creamy potatoes and beans, sweet tomatoes, and onions is enough to make even the most expert of tastebuds explode! But what makes this salad stand out is the purslane, which in Greek is called ‘glistrida’.
The moisture-rich leaves are crispy with a lemony tang and peppery kick somewhat similar to a rocket. It adds such a wonderful flavour and marries so beautifully with the rest of the ingredients that it makes it the kind of meal you don’t take a breath between each spoonful.
I promise you, if you make this, you won’t be sharing it with the rest of the family! But I must ask a favour; DO NOT skimp on that EVOO, lemon juice, and sea salt. Greeks use a lot of it and that is what makes it uniquely Greek.
Greek Potato Salad with Purslane (aka Pariani Salata)
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 and about to fall apart
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
1. Soak beans overnight, drain and then boil for 20 minutes. Drain and allow cooling. 2. In the meantime, boil the potatoes in salted water until well-cooked and fluffy. Drain and allow cooling. 3. Combine all salad ingredients on a large platter (not a deep salad bowl) and season well. 4. In a bowl combine the oil and lemon juice and whisk with a fork. Pour over the entire salad and toss.
5. Can be enjoyed warm or refrigerated.