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Lemony Herb Potato Salad

Lemony Herb Potato Salad

Potato salad gets a lemony fresh makeover in this delicious version that uses the vibrant flavor of preserved lemons. Here, we’re using a quick 30-minute substitute for the version that takes about a month or more to make the traditional way. Add tuna, herbs, and a spicy touch to the dressing, and it’s a gourmet take on an old favorite.
Course Main Course, Salad, Salads, Side Dish
Cuisine American, European

Ingredients
  

Quick Preserved Lemons

  • 1 cup water
  • 2 tablespoons salt
  • 2 lemons

Potato Salad

  • 6-8 medium potatoes washed
  • 1/2 preserved lemon chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon rosemary dried
  • 1 teaspoon oregano dried
  • 1 small can tuna drained
  • 1/4 cup feta crumbled
  • 2 tablespoons mayonnaise
  • 2 teaspoons spicy German mustard
  • 1 teaspoon lemon juice freshly squeezed
  • 1 sprig Italian parsley finely chopped

Instructions
 

Quick Preserved Lemons

  • Wash the lemons thoroughly, and cut into quarters.
  • Add the water and salt to a small saucepan over a medium-high setting. Bring to a boil.
  • Add the lemons, and let it simmer for about 30 minutes. The liquid should be reduced by about half. The rind should be very tender at this point.
  • Remove from the heat and allow it to cool to room temperature.
  • Remove the flesh, and chop the rind of 1/2 lemon to use in the potato salad.
  • The remainder can be stored in a covered container in the fridge for up to a week.

Potato Salad

  • Cut the potatoes into cubes/quarters depending on the size of the potatoes. You can peel them if you wish, but it’s not necessary.
  • While you are making the preserved lemons, you can also boil the potatoes in lightly salted water for about 20 minutes, until just tender but not too soft.
  • Drain and pop into the fridge for 15 to 20 minutes to cool.
  • When the potatoes and preserved lemons are cooled, add both to a large bowl.
  • Add the salt, pepper, herbs, feta, and tuna, and toss lightly to mix.
  • In a small, separate bowl, mix the mayonnaise, lemon juice and mustard together. Add to the larger bowl, and toss to combine.
  • Add the Italian parsley last, tossing lightly to blend.

Notes

NOTE: Naturally, you can substitute regular preserved lemons that you either purchase or make the usual way, taking 3-6 weeks, but this version lets you have a handy substitute on the fly.
Keyword Lemons, preserved lemons
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