Preserved Lemon Potato Salad

Sorry. Video not available for this recipe.

preserved lemon potato salad
From Stonesoup
serves 3-4 as a side

It may not have been the most photogenic salad, but it certainly was the winner in the taste department.

If you’re using commercial mayonnaise, be prepared to add a tablespoon or so of lemon juice to freshen things up. I love kipflers or pink fir apple potatoes for my salad. But new potatoes or fingerlings will be great too.

500g (1lb) salad potatoes such as kipfler or pink fir apple
4-5 tablespoons whole egg mayonnaise
1/4 preserved lemon, finely sliced
2 hard boiled eggs, cooled, peeled & chopped
small bunch chives, finely chopped

1. Scrub potatoes and place in a saucepan. Cover with water, add a little salt and bring to the boil.

2. Simmer for about 30 minutes or until tender.

3. Meanwhile, combine mayo and preserved lemon in a bowl.

4. When the spuds are cooked, drain and allow to cool a little so they don’t burn your fingers.

5. Slice spuds and toss into the mayo. Arrange on a platter and scatter over the chopped egg and chives. Season.

VARIATIONS
main course salad – toss in a drained can of tuna in oil.

vegan – use a vegan mayonnaise instead of the whole egg mayo and replace the boiled eggs with chopped avocado and a drizzle of lemon juice. Or if you prefer a more natural alternative to vegan mayo, make a dressing of 1 tablespoon lemon juice and 3 tablespoons extra virgin olive oil.

egg-free – replace the mayo with full fat natural yoghurt and a little olive oil for richness. And use a little creamy goats cheese instead of the chopped eggs.

herby – feel free to replace the chives with fresh parsley leaves.

lighter – toss in a few handfuls of baby spinach for a greener, lighter salad.

no preserved lemons? – just substitute in the zest of a lemon and a splash of lemon juice.