This warm potato salad is full of fresh, zesty flavour, with preserved lemon adding a lovely citrusy lift to tender baby potatoes. Tossed with briny Gordal olives, shallots and plenty of fresh herbs, it’s a bright and refreshing twist on a classic side dish.
Serves 6 as a side
1 kg baby new potatoes
2 wedges Sabato Julie Le Clerc preserved lemons
1 shallot, finely diced
⅓ cup Sabato classic French dressing
½ cup Losada Gordal olives, halved
Handful dill fronds, chopped
Handful Italian parsley, chopped
Cook potatoes in a large pot of boiling, salted water for 15-20 minutes until tender.
Remove the rind from the preserved lemon wedges and discard the pulp. Rinse and finely chop the rind and mix with the shallot and French dressing.
Drain potatoes; transfer to bowl. Pour dressing over hot potatoes and toss to coat. Scatter with olives, dill and parsley. Serve warm.
Recipe by Julie Le Clerc
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