Potato salad with pickled lemons

Ingredients:

• 4 Russet Burbank potatoes (about 1 kg), peeled
• 0.5 cup chopped parsley (leaves and soft stems)
• 0.5 cup chopped dill
• 1/3 cup chopped fresh mint leaves
• 4 green onions, chopped
• Half a red onion, chopped
• 3/4 cup Kalamata olives, thinly sliced
• 1 pickled lemon
• 2 cloves garlic, crushed
• 3 tbsp. l. olive oil
• 1 teaspoon of honey
• 2-3 tablespoons of juice from a jar of lemons

Preparation:

1. Place the potatoes in a large saucepan and cover with cold water to a depth of about 2 cm. Add 1 teaspoon of salt to the water and bring to a boil over medium heat. Reduce the heat, cover the pan, and simmer until the potatoes are tender, about 30 minutes.
2. Meanwhile, place the parsley, dill, mint, and green onions in a large bowl. Add the red onion and olives and toss to combine.
3. Once the potatoes are cooked, drain the water and let them cool completely. Cut the boiled potatoes into bite-sized pieces (about 2 cm). Add them to the bowl with the herbs and toss.
4. Remove the pulp from the pickled lemon (remove the seeds and set the pulp aside for another use). Finely chop the lemon zest; you should have about 2 tablespoons. Add the zest to a bowl along with the garlic, olive oil, honey, 2 tablespoons of the juice from the jar of lemons, and 1/4 teaspoon of black pepper.
5. Mix well and taste; if more salt is needed, add another 1 teaspoon or lemon juice (see Note). Cover and refrigerate for at least 30 minutes before serving.
   
   
   Pickled lemons are a popular ingredient in Arabic Mediterranean cuisine. They can be found in specialty stores or made at home and left to steep for several weeks. The juice from pickled lemons is salty, so be sure to add it in small amounts and taste the salad.