Potato Salad with Quick Preserved Lemon and Arugula

Name: Potato Salad with Quick Preserved Lemon and Arugula
Prep time: 15 min
Cook time: 15 min
Ingredients: 1 ½ Pound Alsum fingerling potatoes; 2 Large Lemons; 2 Tablespoons Sea salt; 3 Tablespoons White balsamic vinegar; 3 Tablespoons Olive oil (extra virgin); 1 ½ Teaspoons Whole cumin seeds; ¾ Teaspoon Whole coriander seed; 4 Green onions (thinly sliced); ⅓ Cup Fresh dill (chopped); 2 Cups Baby arugula

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Potato Salad with Quick Preserved Lemon and Arugula

Potatoes USA

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.

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Prep Time 15

Cook Time 15

Course Appetizer, Salad

Servings

Ingredients

1 ½ Pound Alsum fingerling potatoes
2 Large Lemons
2 Tablespoons Sea salt
3 Tablespoons White balsamic vinegar
3 Tablespoons Olive oil extra virgin
1 ½ Teaspoons Whole cumin seeds
¾ Teaspoon Whole coriander seed
4 Green onions thinly sliced
⅓ Cup Fresh dill chopped
2 Cups Baby arugula

Instructions

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 ⅛-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.