In Good Taste Recipe: New Potato Salad with Preserved lemons and mint

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New Potatoes with Preserved Lemon and Herbs

By Josie Ross

Serves 8

After shopping at the farmer’s market on Saturday, and making Benjamin Bettinger’s Preserved Lemons last week, I was inspired to create this simple dish. Lemon and mint are a classic combination. The recipe highlights the delicate texture of the new potatoes, pungent flavor of the preserved lemon, and bright clean herbs from the farmer’s market. You can make the vinaigrette ahead of time, as well as the preserved lemons, and then toss it all together at the end. Serve it warm, as a side dish to grilled meat, or chilled as a salad for part of a summertime buffet. The important thing is to use baby potatoes that are small and uniform in size. If you can’t find the specified potatoes, you can always make this with larger red potatoes, cut into smaller pieces.

With the expectation of the hot weather this week, the chilled potato salad would be perfect for lunch. Now all I need is a glass of iced tea.

4 lbs baby red potatoes, washed and dried (1/2 inch in diameter if you can find them), or larger red potatoes cut into ½ inch pieces

2 tablespoons fresh lemon juice

3 tablespoons sherry or champagne vinegar

½ teaspoon salt

¼ teaspoon pepper, coarsely ground

1 cup extra virgin olive

½ cup parsley, chopped fine

2 tablespoons mint, julienned

2-3 tablespoons preserved lemon, chopped

Additional parsley and mint, for garnish (optional)

Steam the potatoes until they are tender when pierced with a fork. While the potatoes are steaming, make the vinaigrette: combine the lemon juice, vinegar and salt and pepper. While whisking, drizzle in the olive oil to form an emulsification.

When the potatoes are cooked through, allow them to cool for a minute or two, until the steaming subsides, place in a large glass bowl, and toss with some of the vinaigrette (you may not need it all). Add the chopped herbs and preserved lemon. Serve warm, room temperature or chilled.

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