Potatoes, onions and more.

Potato Salad with Quick Preserved Lemon and Arugula


Preserved lemon, an essential ingredient in Moroccan cooking, is made by pickling lemons in salt and lemon juice. This mock recipe produces a quick version that’s ready to use in minutes.


1 1⁄2PoundFingerling potatoes
2TablespoonSea salt
3TablespoonWhite balsamic vinegar
3TablespoonExtra virgin olive oil
1 1⁄2TeaspoonWhole cumin seeds
3⁄4TeaspoonWhole coriander seed
4 Green onions, thinly sliced
1⁄3CupChopped fresh dill
2CupBaby arugula


Cook potatoes in large pot of boiling salted water until just tender when pierced with skewer, about 15 minutes. Drain and cool slightly.

Juice 1 lemon and set aside. Slice 1 lemon into 1/8-inch-thick rounds. In a small saucepan, boil sliced lemons in 2 cups of water and sea salt. Reduce heat and simmer lemons slices, about 10 minutes. Drain and coarsely chop lemons. Mix chopped lemons, 2 tablespoons lemon juice, white balsamic vinegar and oil in small bowl. Wrap cumin and coriander seeds in foil and pound firmly using rolling pin and mix seeds into lemon dressing. Season to taste with pepper.

Cut lukewarm potatoes lengthwise in half. Place in large shallow bowl. Mix in green onions and dill. Pour lemon dressing over and toss to coat. Season to taste with salt and pepper. Add arugula and toss gently. Serve salad slightly lukewarm or at room temperature.


6 Servings
SourcePhoto and Recipe courtesy of Potatoes USA
Prep time15 minutes
Cook time15 minutes
RecipesSalad Appetizers