chilled & tangy potato salad with preserved lemon & yogurt dressingchilled & tangy potato salad with preserved lemon & yogurt dressingchilled & tangy potato salad with preserved lemon & yogurt dressingchilled & tangy potato salad with preserved lemon & yogurt dressingchilled & tangy potato salad with preserved lemon & yogurt dressingchilled & tangy potato salad with preserved lemon & yogurt dressingchilled & tangy potato salad with preserved lemon & yogurt dressing

Everybody’s got their favorite version of a SUMMER POTATO SALAD and here’s mine ! Move aside mayonnaise (because you’re too fragile when it’s hot out there) and hello to a yogurt and olive oil and lemon juice dressing with a special guest star appearance of a preserved (salt-cured) lemon for that extra lemony, zesty, zingy, tangy taste.

Like I said, we’ve all got our versions (or food fantasies) about what a potato salad should be and this is my favorite. Very light, very fresh, very tangy and easy to make.

I used larger, well-scrubbed potatoes but if you can get your hands on tiny baby potatoes that you’ll slice in half or slightly larger ones that you’ll quarter, then it’s even better.

Be careful with the aromatic herb flavorings, not too much dill (just a hint), a bit of flat-leaf parsley and lots of chives and of course, that strained yogurt, lemon juice and olive oil dressing, all accentuated with capers (instead of pickles)and salt-cured preserved lemons which flavor the dish without watering it down, which would happen if you had to use double or triple the amount of lemon juice and/or zest to get that correct intensity.

It’s an ideal side-kick for you summer preparations, especially with fish & seafood . . . :)

chilled & tangy potato salad with preserved lemon & yogurt dressing

03.08.2019

1,7 kg

ingredients

potatoes (to be boiled) :

  • 1 kg (6-7 cups) washed potatoes (not peeled), cut in bite-sized pieces or cubes
  • 3 (12 cups) liters water
  • 45 grams (3 tbsp) coarse sea salt
  • 45 ml (3 tbsp) distilled white vinegar

other vegetables & fresh herbs :

  • 225 grams (3 cups) green onions, thinly sliced
  • 75 grams (¾ cup) celery, thinly sliced
  • 25 grams (3 tbsp) capers (small and/or medium)
  • 37 grams (3 tbsp) preserved (salt-cured) lemon, diced
  • 10 grams (3 tbsp) fresh chives, chopped
  • 2,5 grams (1 tbsp) fresh flat-leaf parsley
  • 1 grams (1 tsp) dill fronds

dressing :

  • 180 grams (¾ cup) plain yogurt (strained from 250 grams / 1 cup) or use ¾ cup thicker greek yogurt
  • 90 ml (6 tbsp) olive oil
  • 45 ml (3 tbsp) lemon juice (from 2 lemons)
  • 10 grams (2 tsp) grainy mustard
  • 5 grams (1 tsp) garlic, crushed
  • 2,5 – 3,75 grams (½ tsp - ¾ tsp) fine sea salt
  • 1 gram (¼ tsp) cracked pepper

extra garnishes :

  • several slices of preserved lemon & fresh herbs 

instructions

  • wash and scrub the potatoes, slice into large bite-sized pieces, place in water with the white vinegar and coarse salt, bring to a boil (about 15-20 minutes) and then let boil for 15-20 minutes until more tender but still whole, remove from heat, rinse in cold water and let cool down completely in a strainer, well-drained
  • prepare the dressing and all the extras, toss the potatoes with the dressing until well-coated, add all the extra vegetables and condiments and herbs, mix again and refrigerate until chilled and serve (can be prepared several days in advance because of the lack of mayonnaise that can spoil quickly).