Dill Potato Salad with Preserved Meyer Lemon Dressing

Chef Justin Severino, Cure and Morcilla restaurants, Pittsburgh, PA

Number of servings

Preserved Meyer Lemon ingredients

  • Sunkist® Meyer Lemons
  • Sugar
  • Water

Potato Salad ingredients

  • 1 pound Fingerling Potatoes, boiled and cut into 1/2 inch pieces
  • 2 English Cucumbers, seeded and cut into 1/2 inch pieces
  • 2 tablespoons Dill, chopped
  • 0.5 cup Preserved Meyer Lemon, Chopped
  • 0.5 cup Preserved Meyer Lemon, Liquid
  • 0.5 cup Whole Grain Mustard
  • 0.5 cup Capers, drained
  • 0.75 cup Extra Virgin Olive Oil
  • Salt and Pepper to Taste

Preserved Meyer Lemon


  1. With a vegetable peeler, peel off outer citrus rind trying to keep pieces large as possible.
  2. Place rinds in a pot and fill with just enough cold water to cover. Bring to a boil at high heat. As soon the mixture boils, strain off the water.
  3. Using the same pot, repeat this process 2 more times.
  4. Juice the peeled lemons into a measuring cup.
  5. Combine juice and equal part sugar in small saucepot. Warm juice to dissolve sugar.
  6. Once sugar is dissolved, add the 3x blanched rinds to the syrup. Cook at low temperature until rinds are tender.
  7. Place in a container with lid and refrigerate for future use.

Potato Salad


  1. Combine all ingredients. Season to taste with salt and pepper.
  2. Served chilled or at room temperature. This salad is better made 1 day in advance to allow marinating.