Name: Preserved Lemon Potato Salad
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT1H15M0.000S
Yield: 6 servings
Ingredients: 4 russet potatoes (about 2 pounds), peeled; Kosher salt and freshly ground black pepper; 1/2 cup parsley, leaves and tender stems, chopped; 1/2 cup dill, chopped; 1/3 cup fresh mint leaves, chopped; 4 scallions, chopped; 1/2 red onion, chopped; 3/4 cup pitted kalamata olives, sliced; 1 preserved lemon (see Cook’s Note); 2 cloves garlic, minced; 3 tablespoons olive oil; 1 teaspoon honey; 2 to 3 tablespoons juice from preserved lemons

Directions

Place the potatoes in a large pot and cover with cold water by about 1 inch. Add 1 teaspoon salt to the water and bring to a boil over medium-high heat. Lower the heat, cover the pot and simmer until the potatoes are fork tender, about 30 minutes.
Meanwhile, place the parsley, dill, mint and scallions in a large bowl. Add the red onion and olives and stir to combine.
Once the potatoes are cooked, drain and let them cool completely. Chop the boiled potatoes into bite-size (about 3/4-inch) pieces. Add the potatoes to the bowl with the herbs and toss. Remove the flesh of the preserved lemon (discard the seeds and save the flesh for another use.) Finely chop the lemon rind (peel); you should have about 2 tablespoons. Add the rind to the bowl along with the garlic, olive oil, honey, 2 tablespoons of preserved lemon juice and 1/4 teaspoon black pepper. Give it a good stir and taste; if it needs more salt, add another 1 tablespoon or so of the preserved lemon juice (see Cook’s Note). Cover and refrigerate at least 30 minutes before serving.

Cook’s Note

A staple of Arab Mediterranean cuisines, preserved lemons can be found at specialty stores and online or made at home a few weeks in advance. The juice of preserved lemons is salty, so be sure to add it in small increments and taste as you go.

Preserved Lemon Potato Salad

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Cook’s Note

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