This delicious herbed potato salad with preserved lemon and mustard dressing is the perfect summer picnic salad. The potato salad has no egg, no mayo and is naturally vegan and gluten-free. A guaranteed potluck hit!
Servings6
Equipment
- Large saucepan – for boiling potatoes
Ingredients
- 2.2 pounds potatoes, scrubbed clean and cut into bite-sized chunks
- 1 tablespoon salt
Preserved lemon and mustard potato salad dressing
- 2 small preserved lemons, seeds removed and roughly chopped (or lemon zest and fresh lemon juice of one whole lemon)
- 4 green onions, thinly sliced (white and green parts kept separate)
- 2 tablespoons apple cider vinegar , or white wine vinegar
- 2 teaspoons Dijon mustard
- ¼ cup extra virgin olive oil and more to drizzle
- 1 teaspoon celery salt, plus more to taste
- freshly ground black pepper, to taste
Herb mix
- ½ cup packed fresh flat-leaf parsley leaves, finely chopped
- ½ cup packed fresh dill fronds, roughly chopped
Instructions
- Place your sliced potatoes and one tablespoon of salt in a large saucepan. Cover the potatoes with cold water. The water should be about 1 inch / 2 cm above the potatoes.
- Place the pot on high heat until the water boils. Then reduce the heat and simmer until the potatoes are fork tender – about 8 to 10 minutes. You should be able to easily pierce a potato with a paring knife, but they should not fall apart. Drain the potatoes in a colander.
- While the potatoes are cooking, grab a large bowl (large enough to fit the potatoes later). Whisk together the chopped preserved lemon (or lemon zest and lemon juice), the vinegar, dijon mustard, olive oil and celery salt to create a vinaigrette. Add the white parts of the sliced green onions (reserve the green part for the herb mix).
- Once drained, tip the warm potatoes into the bowl with the lemon mustard dressing. Gently toss the cooked potatoes to coat all the pieces in the dressing.
- Add the chopped herbs and reserved green onion once the potatoes have cooled to room temperature. Or add them immediately to serve warm.
- Taste and season with more salt (or celery salt), a generous grind of black pepper and finish with a good drizzle of olive oil.
Notes
- I slice small potatoes in half and quarter larger ones into chunks (not wedges). The sliced potatoes should be bite-sized. See the section for the best potatoes for salad.
- See instructions and substitutes for ingredient details.
- Potato salad is at its peak a few hours after assembly, once the potatoes have absorbed the zesty dressing flavours. However, you can serve it warm too.
- To make ahead, refrigerate the potato salad in an airtight container for up to three days. Allow the salad to come back to room temperature before serving.