POTATO SALAD WITH MUSTARD AND PURSLANE

From Almanac.com

Ingredients:

2 lbs fingerling potatoes, scrubbed and halved length-wise

1 c. purslane leaves (can sub watercress or Arugula)

2/3 c. plain greek yogurt

1 generous Tbsp whole-grain mustard

1 Tbsp champagne or other light vinegar

1 Tbsp olive oil

Salt and pepper

Directions:

In a medium pan over high heat, boil potatoes until tender, 10-15 minutes, depending on size.

Rinse under cold water to stop cooking; then drain in a colander and let cool.

Meanwhile, in a medium-sized bowl, whisk together yogurt, mustard, vinegar, and olive oil; add salt and pepper to taste.

When potatoes are cool, mix with whichever green you’re using in a bowl.

Add enough dressing to coat, and toss lightly. Serve at room temperature.