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Potato salad with lemony jalapeño and parmesan 'mayo'

Name: Potato salad with lemony jalapeño and parmesan 'mayo' recipe
Yield: 6
Ingredients: 1kg baby chat potatoes; Juice of 2 lemons; 2 preserved lemon quarters, finely chopped; 1/3 cup (80ml) extra virgin olive oil; 2/3 cup (50g) finely grated parmesan; 1 cup flat-leaf parsley leaves, finely chopped, plus extra leaves to serve; 5 fresh jalapeños, finely chopped; 150g feta, thinly sliced; 6 baby cucumbers, thinly sliced into rounds

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https://healthimprovements.info/recipes/potato-salad-lemony-jalapeno-parmesan-mayo-recipe/73ftwrmf

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by Phoebe Wood

Jan 05, 2020

This potato salad packs a punch and plenty of flavour. The perfect side to any cut of meat at a barbecue.

1kg baby chat potatoes
Juice of 2 lemons
2 preserved lemon quarters, finely chopped
1/3 cup (80ml) extra virgin olive oil
2/3 cup (50g) finely grated parmesan
1 cup flat-leaf parsley leaves, finely chopped, plus extra leaves to serve
5 fresh jalapeños, finely chopped
150g feta, thinly sliced
6 baby cucumbers, thinly sliced into rounds

Method

1.

Place potatoes in a saucepan of cold salted water over medium-high heat and bring to the boil. Reduce heat to medium and cook for 15-20 minutes until tender. Drain, cool completely and set aside.
2.

Place lemon juice, preserved lemon, oil and parmesan in a blender and whiz until thick and emulsified. Transfer to a large bowl and stir through parsley and jalapeño. Season, then stir in potato. Place feta in a serving bowl and top with potato mixture, baby cucumber and extra parsley to serve.

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