Potato salad with preserved lemon and mint from The Apricot Lane Farms Cookbook: Recipes and Stories from the Biggest Little Farm (page 115) by Molly Chester and Sarah Owens

  • potatoes
  • mustard
  • Show all ingredients...
  • Serves : 6

  • EYB Comments

    Can use the "Preserved lemons" recipe on page 34, and the "Fermented mustard" recipe on page 88.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Spice-rubbed pastured pork ribs

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can use the "Preserved lemons" recipe on page 34, and the "Fermented mustard" recipe on page 88.

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