Purslane Potato Salad


from Courtney Muir

8 red potatoes, cubed
2 cups purslane, washed and chopped
1 cup mayonnaise
5 eggs, boiled and chopped
salt and pepper to taste
onion, minced, to taste

Cook the potatoes, then combine with the rest of the ingredients. I
prefer it chilled, but it is also tasty warm.

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