Preserved lemon, an essential ingredient in Moroccan cooking, is made by pickling lemons in salt and lemon juice. This Potato Salad with Quick Preserved Lemon and Arugula recipe produces a quick version that's ready to use in minutes.


Recipe Summary

15 mins
15 mins
30 mins
6 servings


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

169 calories; protein 3.3g; carbohydrates 26.6g; fat 7.2g; sodium 1935.3mg. Full Nutrition

Reviews (5)

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Most helpful positive review

Rating: 4 stars
I was afraid this would be too lemony but it was great! Read More
5 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10.4.16 One word to describe this salad...AWESOME! Followed the recipe exactly as written and I wouldn t change a thing. Seriously it s really that good and I wouldn t hesitate to serve this to company. You get a little tang from the mild white balsamic have just a hint of the cumin and other layers of flavor and that coarsely-chopped pickled lemon just takes the dressing over the top. I found everything in this salad expertly balanced and loved the tartness of the dressing. Do mix the dressing with warm potatoes because it will then infuse and soak into the potatoes. This unique and bright potato salad was enjoyed today for lunch and would be a spectacular dish for a gourmet brunch (actually this would be spectacular ANYTIME)! Read More
Rating: 5 stars
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 in my area and I thought I had white balsamic but I must have used it up on something else and had to resort to dark. Regardless this recipe was the bomb! Grill you up some chicken or steak and you have a complete meal all in one. One word. Excellent! Read More
Rating: 5 stars
I made this using an actual preserved lemon, so I skipped the boiling with salt step. Turned out great!! And nice to know how I can substitute now if I don’t have any preserved lemons on hand. This will be a family favorite I think. Read More
Rating: 4 stars
I was afraid this would be too lemony but it was great! Read More
Rating: 5 stars
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. Read More