Preserved lemon potato salad

Preserved Lemon Potato Salad


500g salad potatoes, such as kipfler
4 - 5 tblspns whole egg mayonnaise
1/4 preserved lemon, finely sliced
2 hard boiled eggs, colled, peeled & chopped
small bunch of chives, finely chopped

Borrowed from Jules Clancy at TheStoneSoup

Serves: 4


Scrub potatoes and place in a saucepan. Cover with water, add a little salt and bring to the boil.

Simmer for about 30 minutes or until tender.

Meanwhile, combine mayo and preserved lemon in a bowl.

When the spuds are cooked, drain and allow to cool a little so they don’t burn your fingers.

Slice spuds and toss into the mayo. Arrange on a platter and scatter over the chopped egg and chives. Season.

Contributor: Cam