Preserved Lemon Potato Salad

When we have friends over for dinner in the summer my menu often includes these potatoes accompanied by green dip, this pea and rice salad, potluck quinoa and some sort of simple dessert.

Adapted from The Cook You Want to Be 

2 pounds small yukon gold potatoes
1 preserved lemon, seeds removed, finely chopped
2 tbsp (or more) preserved lemon brine 
⅓ cup extra-virgin olive oil
1 small bunch chives, or 3 scallions, thinly sliced
½ cup dill, coarsely chopped
Freshly ground black pepper
Kosher salt
Maldon flake salt

1. Place the potatoes in a large pot of salted water and bring to a boil. Lower the temp to medium/high and cook until they are very tender and can be easily pierced with a paring knife, about 20 minutes.

2. Drain the potatoes and let cool for 10-15 minutes until they are not too hot to handle, then lightly crush with your hands and transfer to a large bowl.

3. Add the preserved lemon, brine, and olive oil to the bowl. Toss until the potatoes have soaked up the dressing.

4. Add the chives, dill, and black pepper to your liking and toss again. Taste it. It should be well seasoned and lemony. Adjust with more brine, salt and/or pepper if needed.

5. Serve right away or at room temperature.