Preserved Lemon Potato Salad

We made this a composed potato salad to add a little elegance and give it a pretty look, but feel free to toss the ingredients altogether if you’d prefer.

Makes 4 servings Total time: 20 minutes

COOK:

1

WHISK:

1/2 2 1 2 2 1/2 1/2

TOP:

1/2 1/4 1/4 lb. baby potatoes cup mayonnaise Tbsp. dill pickle relish Tbsp. fresh lemon juice tsp. Dijon mustard tsp. minced shallots tsp. celery seeds tsp. black pepper

preserved lemon (peel only), rinsed and diced cup chopped Kalamata olives cup sliced fresh chives

Cook potatoes in a pot of boiling salted water until fork-tender, 12–15 minutes; drain and let cool. Halve potatoes lengthwise. Whisk together mayonnaise, pickle relish, lemon juice, Dijon, shallots, celery seeds, and pepper; transfer to a resealable plastic bag and snip off a corner. Arrange potatoes on a serving platter, cut sides up, and squeeze mayonnaise mixture over the top. Top potatoes with preserved lemon, olives, and chives.

Per serving: 340 cal; 25g total fat (3g sat); 10mg chol; 1399mg sodium; 25g carb (3g fiber, 0g total sugars); 3g protein