This recipe for Potato Salad “Buttered” and Lemoned, comes from the Canal House cookbook series, volume 1, and when I first flipped through the pages and landed on the recipe, I thought something along the lines of: Holy Freaking Cow. I need to make this NOW. Who cares if it calls for preserved lemons, the recipe for which is in the section called “Why Buy it When You Can Make it,” and which, upon further inspection, would take 30 days to actually make. Who cares if, for me, NOW roughly translates to “someday when kids are bigger and I have more time, about a zillion years from now.” Well, finally, in the beginning of this summer I motivated to preserve a huge batch of lemons. Now it’s “harvest” time and I’ve been using the tart-sweet-briny bits in just about every salad that has graced the dinner table. Totally worth the wait.
And it goes without saying, that if preserved lemons are my new obsession, Canal House is my ongoing obsession. If you are not a subscriber, please remedy this immediately!
Here’s a nice little tutorial on how to make the lemons, but you can also pick them up already prepared at any Middle Eastern specialty market.
Potato Salad “Buttered” and Lemoned (pictured above, from Canal House, Volume 1)
Boil 2 pounds potatoes (unpeeled), reduce heat to a simmer, and cook until tender, about 17 minutes. Drain. When they are cool enough to handle, slice the potatoes horizontally and arrange on a serving platter, “buttering” them with mayonnaise as you work. Drizzle the potatoes with olive oil, season with salt and pepper, and garnish with about 2 tablespoons minced preserved lemons, and fresh herbs such as chives or parsley or basil
Romano Bean and Tomato Salad
Boil fresh romano beans (trimmed) for two minutes then plunge in ice bath. Pat dry with a paper towel, then toss with fresh tomatoes (chopped), olive oil, salt, pepper, freshly shaved Parmesan, and about 2 tablespoons preserved lemons if you have it (or a teaspoon of grated lemon zest if you don’t.)
I love love love the combination of potatoes, butter, and preserved lemons. This looks totally delicious.
I went on a Moroccan kick this year, and I made preserved lemons with lemons off the tree outside. I’ve found that they are delicious in all sorts of stews, in hummus, and when used to kick up the lemon flavor in any savory lemon recipe. Sometimes when fresh lemon isn’t enough, the preserved ones a perfect. Also, I’ve never commented on your blog before, and I just want to tell you how much I love reading it!
Lemon + mayo on potato? I am so there! Can’t wait to check out this Canal House business, thanks for the tip!
Preserving lemons was on that same list for us, but once we realized how easy it was (it took a Moroccan cooking class to alert us to this :)), we started doing it, and LOVE the meals in which we use them.
I’m not yet a subscriber, but I’ll check it out now! (and since I have everything I need, I’m making this potato salad tonight. Thanks!)
I am wondering what your ideas are for some healthy cookies. I discovered this recipe (http://sidewalksandsunshine.blogspot.com/2011/08/live-cookies.html) and am LOVING it. Do you have any other suggestions for healthy “cookies” and the power of fresh ingredients?
I love this salad dressing with preserved lemon: http://www.gourmettraveller.com.au/balmain_bug_avocado_and_preserved_lemon_salad.htm Balmain Bugs are a crustacean native to Australia, but this would be even more delicious with lobster, and is also good with shrimp.
Delicious Dish Just Loved it!!!