Buttermilk Potato Salad With Preserved Lemon
Published July 8, 2024
Johnny Miller for The New York Times. Food Stylist: Samantha Seneviratne.
- Total Time
- 55 minutes
- Prep Time
- 10 minutes
- Cook Time
- 30 minutes, plus 15 minutes’ cooling
- Rating
- Comments
- Read comments
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Ingredients
1½ pounds baby Yukon Gold potatoes
Salt and pepper
½ cup buttermilk
2 tablespoons mayonnaise
1 tablespoon Dijon mustard
1 teaspoon extra-virgin olive oil
1 large garlic clove, grated
½ preserved lemon, finely chopped (about 2 tablespoons), plus 1 teaspoon brine
1 small shallot, finely chopped (or ¼ cup finely chopped red onion, about ¼ small onion)
¾ cup green olives (such as Castelvetrano), pitted and torn
3 tablespoons finely chopped parsley
2 tablespoons finely chopped dill
Nutritional analysis per serving (4 servings)
36 grams carbs; 4 milligrams cholesterol; 252 calories; 5 grams monosaturated fat; 4 grams polyunsaturated fat; 2 grams saturated fat; 11 grams fat; 5 grams fiber; 598 milligrams sodium; 5 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cover the potatoes with 1 inch of salted water in a medium pot. Bring to a boil over high and cook until they are just tender, about 10 minutes. Drain them and slice them in half when they are cool enough to handle.
- Step 2
In a large bowl, whisk together the buttermilk, mayonnaise, mustard, olive oil and garlic. Stir in the preserved lemon and brine, the shallot and olives and season to taste with salt and pepper.
- Step 3
Stir the warm potatoes and herbs into the dressing and adjust the seasoning as necessary. Enjoy the salad warm, at room temperature or cover and chill to serve cold.
Private Notes
Comments
Because I had them on hand, I used capers instead of olives and added some chopped celery. I'm sort of verklempt at how good it was. The brine, the tang, the added crunch---is it possible to be moved by potato salad?
Excellent! Made as per recipe except used a whole preserved lemon (because really, there can never be too much preserved lemon!). I thought there wasn’t going to be enough dressing but it was fine.
In preserving the lemons, do they sit out or in the fridge? It says to keep them in the fridge when they are ready, but before?
I liked this the first time I made it but found all the olives a bit harsh and I used more parsley because I just can't stand dill. The second time around I added a package of TJ's haricot vert, which I microwaved in its bag to the potatoes. I also added more preserved lemon and substituted mint for dill. I am well aware this is now a much different recipe but relied on French potato green bean salads as a model. Cut the cooked beans to lengths that work for you. It result was quite tasty.
This was great. I doubled the dill but next time I won’t—it onershadowed other flavors a tad too much and there’s enough tang from the lemon. Definite keeper.
The worst potato salad I ever ate had olives in the mix. Ugh! I love the idea of the lemons, though and will make this but without the olives. Amazingly, the EVOO is always fine in recipes.
It is unclear whether you have made this recipe or are just commenting on the olives in another potato salad recipe. That said, my husband dislikes olives and so I will be making this without the olives and hoping for the best.