Mint and Preserved Lemon Potato Salad

 

Mint and Preserved Lemon Potato Salad
Mint and Preserved Lemon Potato Salad

Oh, this potato salad is good. Not only will this salad impress your potluck and picnic friends, but it’s super simple and fast.

I basically just assumed you had potluck and picnic friends; if that isn’t the case, then by all means, enjoy this by your socially maligned lonesome. I won’t tell nobody. 

(And can I just say, this is totally packed with resistant starch.) 

So since this is such a simple salad, ingredients matter. Get the best you can find. Organic and/or local is going to taste the best. The only speciality item you need for this recipe is a jar of preserved lemons. I like this organic brand: Les Moulins Mahjoub. It doesn’t have any funky ingredients and they taste really good. (If you’d like to make your own preserved lemons, I have included a few links at the end of the post.)*

Mint and Preserved Lemon Potato Salad

 I suggest making the salad a few hours to a day before eating it. That way the flavors can meld and it can properly chill. 

These go really well with my Pomegranate Glazed Buttery Pesto Chicken Wings. Again, feel free to make them for yourself and, if have them, your friends. 

Onward to the tater salad!

Mint and Preserved Lemon Potato Salad
Serves 4
A fresh and tangy potato salad with a Moroccan vibe.
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Prep Time
10 min
Cook Time
20 min
Prep Time
10 min
Cook Time
20 min
Ingredients
  1. 2 pounds of peeled Yukon Gold potatoes
  2. 12 oz of mini cucumbers (like Persian cucumbers), cut into thick rounds
  3. 2 medium ripe tomatoes, cut into chunks
  4. 1 large sweet Italian pepper, cut into chunks
  5. 2 young leeks, white portion only (or a small white onion), thinly sliced into rounds
  6. Juice from 2 lemons
  7. 1/2 a preserved lemon, flesh and skin chopped finely to yield 2 tablespoons. Be careful to remove any seeds.
  8. 2 tablespoons olive oil
  9. 3 tablespoons fresh chopped mint
  10. Salt and ground black pepper to taste
Instructions
  1. Boil peeled potatoes in salted water until tender. Allow to cool, then cut into chunks.
  2. Combine all of the ingredients in a large mixing bowl. Once all added lightly fold everything together. Taste and adjust salt. Potatoes like a lot of salt.
  3. Refrigerate for at least a few hours before serving.
Notes
  1. This is also really delicious with feta cheese added.
nutrients, you fools! http://www.nutrientsyoufools.com/

 *If you’d like to make your own preserved lemons, I have 3 great choices for you.  First, if you own Domestic Man’s new cookbook The Ancestral Table you can find a recipe there (among other delicious recipes – just buy it, he’s like my twin) 

Or you can check out David Lebovitch’s salt preserved lemon recipe. Or, Jenny McGruther of Nourished Kitchen’s lacto-fermented preserved lemon recipe 

Please leave any questions in the comments. 

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