Potato Salad with Quick Preserved Lemon and Arugula - Potatoes USA - Philippines
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.
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Cooking tools:
- Mortar and pestle
- Rolling pin
- Skewer
- Pot
- Colander
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Mixing bowl
- Serving bowl
- Aluminum foil
Ingredients
- 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
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