Potato salad gets a lemony fresh makeover in this delicious version that uses the vibrant flavor of preserved Limoneira® 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.
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.