Potato Salad with Quick Preserved Lemon and Arugula
Ingredients30 m servings 169
- Cook potatoes in large pot of boiling salted water until just tender when pierced with skewer, about 15 minutes. Drain and cool slightly.
- Meanwhile, slice 1 lemon into 1/8-inch-thick rounds. Combine sliced lemon, 2 cups water and 2 tablespoons kosher salt in small saucepan; bring to boil. Reduce heat and simmer until lemon slices are tender, about 10 minutes. Drain lemons, then very coarsely chop. Cut remaining lemon in half and squeeze out enough juice to measure 2 tablespoons. Mix chopped lemons, 2 tablespoons lemon juice, white balsamic and oil in small bowl. Coarsely crush cumin and coriander seeds using mortar and pestle (or wrap in foil and pound firmly using rolling pin). 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.
Per Serving: 169 calories; 7.2 26.6 3.3 0 1935 Full nutrition
ReviewsRead all reviews 4
This will be on our table again and again!! I LOVE the bright citrus, the salty dressing, the peppery arugula and the creaminess of the potatoes. I'm a non-potato-salad-girl, converted.
5 stars all the way! This is fancy enough to serve to guests yet easy enough to serve every day. The only change I made is that I used an arugula mix because arugula by itself is hard to come by...