Potato Salad With Quick Preserved Lemon And Arugula Recipe

Name: Potato Salad With Quick Preserved Lemon And Arugula
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds mixed fingerling potatoes; 2 large lemons; 2 tablespoons coarse kosher salt; 3 tablespoons white balsamic vinegar; 3 tablespoons extra-virgin olive oil; 1 1/2 teaspoons whole cumin seeds; 3/4 teaspoon whole coriander seeds; Ground black pepper to taste; 4 green onions, thinly sliced; 1/3 cup chopped fresh dill; 2 cups baby arugula

Servings: persons

1 1/2 pounds mixed fingerling potatoes
2 large lemons
2 tablespoons coarse kosher salt
3 tablespoons white balsamic vinegar
3 tablespoons extra-virgin olive oil
1 1/2 teaspoons whole cumin seeds
3/4 teaspoon whole coriander seeds
Ground black pepper to taste
4 green onions, thinly sliced
1/3 cup chopped fresh dill
2 cups baby arugula

1
Cook potatoes in large pot of boiling salted water until just tender when pierced with skewer, about 15 minutes. Drain and cool slightly.
2
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.
3
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.

294

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/2 pounds mixed fingerling potatoes, 2 large lemons, 2 tablespoons coarse kosher salt, 3 tablespoons white balsamic vinegar, and more.

Yes, Potato Salad With Quick Preserved Lemon And Arugula falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Potato Salad With Quick Preserved Lemon And Arugula

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