Buttermilk Potato Salad With Preserved Lemon

Name: Buttermilk Potato Salad With Preserved Lemon
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4 servings
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 1/4 cup finely chopped red onion, about 1/4 small onion); 3/4 cup green olives (such as Castelvetrano), pitted and torn; 3 tablespoons finely chopped parsley; 2 tablespoons finely chopped dill

By Samantha Seneviratne

Published July 9, 2024

Buttermilk Potato Salad With Preserved Lemon — 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: 5(52)
Notes: Read community notes

Preserved lemons are lemons that have been packed in salt and spices and allowed to ferment in their own juices. The resulting fruit softens and becomes even tangier with a satisfying salty pucker. You can rinse them before chopping and adding them to soups, stews and dressings, or you can use them as is. Here they add an unexpected zing to a simple buttermilk-based potato salad. Look for them in the international aisle at the supermarket or make your own.

Featured in: The Ingredient That Brightens Every Dish It’s In

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Ingredients

Yield:4 servings

1½ pounds baby Yukon Gold potatoes
Salt and pepper
½ cup buttermilk
2tablespoons mayonnaise
1tablespoon Dijon mustard
1teaspoon extra-virgin olive oil
1large garlic clove, grated
½ preserved lemon, finely chopped (about 2 tablespoons), plus 1 teaspoon brine
1small shallot, finely chopped (or ¼ cup finely chopped red onion, about ¼ small onion)
¾cup green olives (such as Castelvetrano), pitted and torn
3tablespoons finely chopped parsley
2tablespoons finely chopped dill

Ingredient Substitution Guide

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.

Ratings

5 out of 5

52 user ratings

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Cooking Notes

EmEl2 weeks ago

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.

Judy2 weeks ago

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?

R1 week ago

Mmm, delicious! Basically all my favorite things in a bowl. I doubled the amount of potatoes, and in making 2x the dressing I doubled the buttermilk, mayo, mustard and olive oil but kept the other ingredients as is. I used a blend of dill, basil, and tarragon because that's what's in my garden right now. Very adaptable and tasty recipe.

Zeichgeist2 weeks ago

keep outside til ready, best to invert jar once per day. you can also add spices and herbs you like - thyme, turmeric, etc. whatever suits the food you cook.

RB1 week ago

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?

Stephen Wood6 days ago

So do you use both the rind and the pulp of the preserved lemon, or only the rind?

BridgetJ6 days ago

Outstanding. Doubled it and made as written apart from half a white onion instead of shallot because that's what I had. Everyone devoured it.

K5 days ago

I followed the recipe as written. Dressed the quartered and halved potatoes while hot and had excess dressing. It was delicious and received rave comments from the family so 5 stars.

Pam Harman4 days ago

I use preserved lemons regularly. There is a jar sitting on the counter all the time. For this dish I would start with the rind, chopped and the brine and then if more lemony taste is desired, use the pulp I make egg noodles, with butter, Parmesan, black pepper and preserved lemons but only use the rind for that

Enigma4 days ago

Outstanding; although I used grilled olives and skipped any added salt. Hope I find additional uses for the preserved lemons.

K5 days ago

I followed the recipe as written. Dressed the quartered and halved potatoes while hot and had excess dressing. It was delicious and received rave comments from the family so 5 stars.

BridgetJ6 days ago

Outstanding. Doubled it and made as written apart from half a white onion instead of shallot because that's what I had. Everyone devoured it.

Stephen Wood6 days ago

So do you use both the rind and the pulp of the preserved lemon, or only the rind?

Pam Harman4 days ago

Peter Longenecker1 week ago

There is a lot easier way to make your own preserved lemons, thanks to Mark Bittman's version here in the NYT several years ago. https://cooking.nytimes.com/recipes/1013306-quick-preserved-lemons

wendi1 week ago

Are preserved lemons the same as pickled lemons? I found pickled lemons at a middle eastern shop, and was wondering.

Jane1 week ago

I had understood that generally one only used the rind of preserved lemons as the pulp is too salty. Is that wrong?

Michelle1 week ago

Is the buttermilk required? Dairy allergy in the family.

Jackie1 week ago

I made preserved lemons a few weeks ago. The recipe I used said to shake the jar every 2 or 3 days. I also placed a baggy with water on top to keep the lemons submerged in the brine - a technique I learned from making crock pickles. The recipe also called for bay leaf and peppercorns. I can’t wait to try them in this recipe.

RB1 week ago

Pam Harman4 days ago

Thanks. I keep capers in the fridge, but don't usually have green olives on hand.

Maria Catherine1 week ago

Question: How salty are preserved lemons after rinsing? I'm on a low salt diet but I'd like to try them.

skullgirl81 week ago

This is very delicious! Great combination of flavors. Made it as the recipe is written except added a little more mayo because the buttermilk I used was kind of thin. Next time I think I’ll use a whole preserved lemon, the lemon flavor is so subtle.

R1 week ago

Pennsylvania1 week ago

I had dish with preserved lemon once. The bitterness of the rind was very unpleasant.

Judy2 weeks ago

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?

Zeichgeist2 weeks ago

keep outside til ready, best to invert jar once per day. you can also add spices and herbs you like - thyme, turmeric, etc. whatever suits the food you cook.

Pam Harman4 days ago

They are a North African condiment originally made in crocks and to keep the citrus year round without refrigeration. I keep mine on the kitchen counter in old jelly jars.

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