Bring a large metal sauce pan with six cups of water to a boil with one teaspoon sea salt. Wash and slice three cups fingerling potatoes. Add fingerling potatoes to boiling water, reduce heat to medium high and cook for ten minutes. Remove pan from burner and allow to cool for five minutes. Run cooked fingerling potatoes under cool water, then strain water from the pan and set aside.
In a small glass jar, mix together three tablespoons scallion infused olive oil, two tablespoons cherry honey mustard, one tablespoon wild leek vinegar and season to taste with salt and pepper.
Remove one cup of purslane leaves from stems, rinse under cool water, pat dry and add to a large glass mixing bowl. Remove two tablespoons lemon basil leaves from stems, chiffonade leaves and add to the mixing bowl. Remove shallot skins, trim ends off of shallots, thinly slice 1/2 cup shallots, separate shallot slices into rings and add to the mixing bowl. Stir in cooled fingerling potatoes to the mixing bowl. Remove egg shells from three steamed eggs, slice steamed eggs in half and remove yolks. Slice the egg whites and add the egg whites to the mixing bowl. Gently stir in dressing before serving salad.
Kristin Celeste Shroeger of Traverse City is the food writer, recipe creator, photographer and dishwasher of The Intentional Minimalist, a website encouraging farm-to-table cooking with local, seasonal and sustainable produce. Visit www.theintentionalminimalist.com.