Best Potato Salad With Quick Preserved Lemons And Arugula Recipes

Preserved Lemon Potato Salad image

Provided by Food Network Kitchen

Categories side-dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 13

4 russet potatoes (about 2 pounds), peeled
Kosher salt and freshly ground black pepper
1/2 cup parsley, leaves and tender stems, chopped
1/2 cup dill, chopped
1/3 cup fresh mint leaves, chopped
4 scallions, chopped
1/2 red onion, chopped
3/4 cup pitted kalamata olives, sliced
1 preserved lemon (see Cook's Note)
2 cloves garlic, minced
3 tablespoons olive oil
1 teaspoon honey
2 to 3 tablespoons juice from preserved lemons

Steps:

Place the potatoes in a large pot and cover with cold water by about 1 inch. Add 1 teaspoon salt to the water and bring to a boil over medium-high heat. Lower the heat, cover the pot and simmer until the potatoes are fork tender, about 30 minutes.
Meanwhile, place the parsley, dill, mint and scallions in a large bowl. Add the red onion and olives and stir to combine.
Once the potatoes are cooked, drain and let them cool completely. Chop the boiled potatoes into bite-size (about 3/4-inch) pieces. Add the potatoes to the bowl with the herbs and toss. Remove the flesh of the preserved lemon (discard the seeds and save the flesh for another use.) Finely chop the lemon rind (peel); you should have about 2 tablespoons. Add the rind to the bowl along with the garlic, olive oil, honey, 2 tablespoons of preserved lemon juice and 1/4 teaspoon black pepper. Give it a good stir and taste; if it needs more salt, add another 1 tablespoon or so of the preserved lemon juice (see Cook's Note). Cover and refrigerate at least 30 minutes before serving.

Lemon-Mustard Potato Salad image

Provided by Giada De Laurentiis

Categories side-dish

Time 1h

Yield 4 servings

Number Of Ingredients 14

3 tablespoons extra-virgin olive oil
3 tablespoons fresh lemon juice (about 1 large lemon)
2 tablespoons Dijon mustard
1 tablespoon chopped fresh thyme
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Zest of 1 large lemon
1 1/2 pounds baby red skinned potatoes, halved
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 yellow or red bell pepper, cored, seeded and cut into thin strips
4 cups arugula (about 4 ounces)
1/4 cup (2 ounces) crumbled gorgonzola cheese, optional
1/4 cup chopped walnuts, toasted, optional

Steps:

Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Line a heavy baking sheet with parchment paper. Set aside.
For the dressing: In a large bowl, whisk together the olive oil, lemon juice, mustard, thyme, salt, pepper and lemon zest until smooth. Remove 3 tablespoons of the dressing and reserve.
For the salad: Add the potatoes to the bowl and toss until coated with dressing. Arrange the potatoes in an even layer on the prepared baking sheet. Season with salt and pepper. Roast until golden and tender, about 40 minutes.
In a large bowl, toss together the reserved 3 tablespoons dressing, bell peppers and arugula. Arrange on a platter. Place the roasted potatoes on top and sprinkle with the gorgonzola cheese and chopped walnuts if using.