Preserved Lemon Potato Salad

This preserved Lemon Potato Salad is a Fresh and Tangy Twist on a Classic Dish. Additionally, the best part is how easy it is to prepare. Furthermore, this dish has only four ingredients.

Potato salad is a beloved classic that has been a staple at picnics, barbecues, and potlucks for generations. However, if you’re looking to mix things up and add a fresh, tangy twist to this classic dish, try this recipe.

Preserved lemons are a staple in Middle Eastern and North African cuisine. For a good reason. They add a unique, bright flavor that’s both salty and sour. Also, they’re incredibly versatile. Preserved lemon potato salad combines the earthy flavor of potatoes with the tangy, briny flavor of preserved lemons. Use them to create a dish that’s both refreshing and satisfying.

I make my own preserved lemons. I love to have them handy in the refrigerator to add excellent flavor to recipes. You can buy them already made. However, making preserved lemons at home is beyond easy. The recipe is below in tips.

Preserved lemon potato salad is a fresh and delicious twist on a classic dish that’s perfect for summer picnics, potlucks, or even as a side dish for a weeknight dinner. The tangy, salty flavor of preserved lemons adds a unique depth of flavor that’s sure to impress your guests. So next time you’re looking to mix things up in the kitchen, give this recipe a try and see why preserved lemon potato salad is quickly becoming a fan favorite.

Tips for making this Preserved Lemon Potato Salad Recipe:

• The Preserved Lemon recipe I use is simple. Slice whole lemons into quarters. However, do not slice all the way through. Leave the lemon connected on one side. Layer the lemons in a jar with kosher salt.  Pushing them down as you go so they sit in their own juice. I add a teaspoon full of black peppercorns and a bay leaf to the jar. Seal and wait at least 2 weeks before using. Some recipes call for adding sugar to the jar. I leave that up to you.
• Flavor your mayo: before adding to the recipe, groove up the mayo by mixing in some spices. Chili pepper, garlic flakes, or onion powder all add extra flavor.
• Add a sliced egg or two for more heft.
• Use kosher salt and freshly ground pepper. However, if you have lemon salt and/or lemon pepper, use those instead.
• I adore skin-on potato salad. But if you do not feel the same, peel the potatoes before boiling.
• Make this a day ahead. However, the potatoes will absorb the salt. So make sure you taste and reseason before serving.

Print

Preserved Lemon Potato Salad

Course Side Dish, Snack

Cuisine American

Keyword Holiday Side Dishes, potato salad, potato salad recipe, preserved lemon potato salad, preserved lemons

Prep Time 15 minutes

Cook Time 25 minutes

Servings 4

Author Lora Wiley-Lennartz

Ingredients

• 3 lbs tiny yellow potatoes
• 3/4 -1 Cup Mayonaise
• 1 small set onion diced
• 1 preserved lemon chopped into tiny pieces
• 2 Tablespoon juice from preserved lemons
• lemon salt & freshly ground black pepper or lemon pepper to taste

Instructions

1. -Boil the potatoes (skins on) in salted water with a pinch of sugar until tender.

2. -Rinse and let cool completely.

3. -Slice in half or quarters and put in a bowl.

4. -Add mayo, onion, preserved lemon, & juice, and mix thoroughly.

5. -Season to taste with lemon salt and pepper.

6. -Refrigerate for at least 1 hour before serving.

7. -Adjust seasoning before serving.

Try these related recipes:

Preserved Lemon Coconut Macaroons

Green Potato Salad with Radish Mayo

Preserved Lemon Shallot Kugel

Ramp Sunflower Seed Potato Salad