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.