Food & Cooking Recipes Appetizers New Potatoes with Aioli and Preserved Lemons 1.8 (10) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: Marte Kopperud Prep Time: 35 mins Total Time: 1 hrs Servings: 6 Preserved lemons give this dish a complex brightness. Although they require very little prep time, they do need to steep in their brine for at least 10 days. Don't let that stop you from making this recipe; store-bought preserved lemons are available at many specialty food markets and kalustyans.com. Ingredients 2 ¼ pounds small new potatoes 2 teaspoons coarse salt, divided 1 teaspoon Dijon mustard 1 clove garlic, grated 1 large egg yolk 1 cup grapeseed oil 2 tablespoons fresh lemon juice 2 Preserved Lemons 4 teaspoons poppy seeds, for garnish ¼ cup chopped fresh chives, for garnish Directions Place potatoes in a medium saucepan with just enough water to cover completely. Bring water to a boil and add 1 teaspoon salt. Reduce heat and simmer gently 10 minutes. Remove from heat and let potatoes sit in water 10 minutes; drain. Meanwhile, whisk together mustard, garlic, 1 teaspoon salt, and egg yolk in a medium bowl to combine. Slowly whisk in oil until mixture is thickened and emulsified. Whisk in lemon juice. Rinse preserved lemons in cold water. Remove and discard any lemon flesh and cut rind into small pieces (you should have 1/4 cup). While potatoes are still slightly warm, cut in half and smear a small dollop of aioli on each cut side. Arrange on a serving platter and garnish with preserved lemons, poppy seeds, and chives. Rate it Print