Appetizer Side Dish

Potato Salad with Quick Preserved Lemon and Arugula

  • Ready Time: 30min
    1 Review
  • Prep Time: 15min
    Cook Time: 15min
  • Potato Type: Fingerling
  • Serves: 6
    Prep Method: Boiled
Share on Print


Recipe by: Potatoes USA

Preserved lemon, an essential ingredient in Moroccan cooking, is made by pickling lemons in salt and lemon juice. This Potato Salad with Quick Preserved Lemon and Arugula recipe produces a quick version that’s ready to use in minutes.


  • 1 1/2 lbs mixed fingerling potatoes
  • 2 large lemons
  • 2 tablespoons coarse kosher salt
  • 3 tablespoons white balsamic vinegar
  • 3 tablespoons extra-virgin olive oil
  • 1 1/2 teaspoons whole cumin seeds
  • 3/4 teaspoon whole coriander seed
  • 4 green onions, thinly sliced
  • 1/3 cup chopped fresh dill
  • 2 cups baby arugula

Prep Time: 15min | Cook Time: 15min

  1. Cook potatoes in large pot of boiling salted water until just tender when pierced with skewer, about 15 minutes. Drain and cool slightly.
  2. Meanwhile, slice 1 lemon into 1/8-inch-thick rounds. Combine sliced lemon, 2 cups water and 2 tablespoons kosher salt in small saucepan; bring to boil. Reduce heat and simmer until lemon slices are tender, about 10 minutes. Drain lemons, then very coarsely chop. Cut remaining lemon in half and squeeze out enough juice to measure 2 tablespoons. Mix chopped lemons, 2 tablespoons lemon juice, white balsamic and oil in small bowl. Coarsely crush cumin and coriander seeds using mortar and pestle (or wrap in foil and pound firmly using rolling pin). Mix seeds into lemon dressing. Season to taste with pepper.
  3. Cut lukewarm potatoes lengthwise in half. Place in large shallow bowl. Mix in green onions and dill. Pour lemon dressing over and toss to coat. Season to taste with salt and pepper. Add arugula and toss gently. Serve salad slightly lukewarm or at room temperature.

You may also like these classic, German and mustard potato salad recipes.


Vitamin C35%

1 Review

Keith Stewart 2 years ago

Just made this potato salad with mixed red, yellow and purple potatoes. I did not have arugula so I substituted raw...Read Full Review

Keith Stewart 2 years ago

Just made this potato salad with mixed red, yellow and purple potatoes. I did not have arugula so I substituted raw spinach which I rough-chopped. This is a delicious recipe and was really simple and fast to make. My only other change was that I lightly dry-roasted the cumin and coriander in a skillet on my stove. This is a technique I use in Indian cooking which brings out the flavor of the spices. I really loved this dish and will make it again many times.

Review This Recipe

Enter your name. This will be displayed when your review is posted.

Rate this recipe on a scale of 1 to 5.

If you have actually cooked this recipe please check the box.

Potatoes USA Disclaimer

Please Note: You have clicked on a link to a website maintained by a third party and are about to leave the Potatoes USA website. The external link should not be considered an endorsement by Potatoes USA of the third party website or the company or organization that owns it, and Potatoes USA is not responsible for the accuracy or nature of the content of the linked website.

Click ‘OK’ to continue, or ‘Cancel’ to return to

OK Cancel