Purslane Potato Salad

6 medium red potatoes, cooked and cubed
3 cups purslane, washed and chopped
4 scallions, sliced
2 celery stalks, sliced
4 tbsp. homemade mayo, blended nut based cream or simply any cold pressed oil
2 tbsp. dijon mustard
sea salt and pepper to taste

Wash and chop all ingredients. Mix together in a bowl with mayo, cream or oil of choice. Add in seasonings to desired taste. Chill until ready to be served- (can garnish with fresh dill sprigs.)

From: Organiclifestyle.com