Lemony Herb Potato Salad
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.
Ingredients
Quick Preserved Lemons
- 1 cup water
- 2 tablespoons salt
- 2 Limoneira® lemons
Potato Salad
- 6-8 medium potatoes washed
- 1/2 preserved Limoneira® lemon chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon rosemary dried
- 1 teaspoon oregano dried
- 1 small can tuna drained
- 1/4 cup feta crumbled
- 2 tablespoons mayonnaise
- 2 teaspoons spicy German mustard
- 1 teaspoon Limoneira® lemon juice freshly squeezed
- 1 sprig Italian parsley finely chopped
Instructions
Quick Preserved Lemons
- 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.
Tried this recipe?Let us know how it was!
