Greek Potato Salad with Preserved Lemons

Ingredients:

· 1 lb baby new potatoes

· 1 red onion, julienned

· 2 tomatoes, cut into 1” chunks

· 2 kirby cucumbers, cut into 1” chunks

· 1 bunch clover or living cress

· ½ cup olive oil

· 2 tablespoons red wine vinegar

· 1 tablespoon preserved lemon juice

· 2 tablespoons oregano, chopped

· 2 tablespoons preserved lemons, finely minced

· Salt & Pepper to taste

Instructions:

1. Place potatoes into a pot of cold water so that they are covered by approx. 2 inches. Bring to a boil, then add salt. Cook until tender.*

2. While the potatoes are cooking, prep the vegetables.

3. In a bowl, whisk together the olive oil, vinegar, preserved lemon juice and oregano. Season with salt (if needed) and pepper.

4. Toss the finished warm potatoes with the onion, tomatoes, cucumbers, clover and preserved lemon.

5. Dress with the dressing, toss and serve!

*Alternatively, place 1 cup water in the bottom of a pressure cooker. Add potatoes and cook on high pressure for 7 minutes. Let pressure naturally release for 5 minutes, then quick release remaining pressure.