Potato Salad with a twist

A little bit unconventional, our Potato Salad is made delicious with the tang of preserved lemon. It’s vegetarian, and makes a satisfying side to any backyard barbecue.

Serve: Four

Time: 40 minutes


  • 500g kipfler potatoes, scrubbed
  • 4 tablespoons whole egg mayonnaise
  • 1/4 preserved lemon, finely sliced
  • 2 hard boiled eggs, cooled, peeled and chopped
  • 1 bunch chives, finely chopped
  • smoked paprika, to sprinkle


In a saucepan, bring the scrubbed potatoes to boil and then simmer for half an hour until tender. In a bowl, mix the mayonnaise with the preserved lemon. Once the potatoes are cooked, allow them to cool and then slice them and toss into the mayonnaise. Arrange on a plate and scatter with eggs and chives. Season to taste and sprinkle with smoked paprika.

Related articles:
Vegetarian Stuffed Capsicum
Potato, Tomato and Eggplant Bake
Potato and Chicken Frittata


Spicy Fried Pasta Bake

This pasta is delicious, spicy and unusual - like nothing you've ever had before!

Heart-warming Potato, Tomato and Eggplant Bake

The way you serve this dish depends on the season. If you make it in winter, serve it hot.

Potato and Chicken Frittata

A perfect dish for a lazy Sunday brunch.