Dill Potato Salad with Preserved Meyer Lemon Dressing

Name: Sunkist Growers
Price range: $

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

Serves: 6

Ingredients

With a vegetable peeler, peel off outer citrus rind trying to keep pieces large as possible.
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.
Using the same pot, repeat this process 2 more times.
Juice the peeled lemons into a measuring cup.
Combine juice and equal part sugar in small saucepot. Warm juice to dissolve sugar.
Once sugar is dissolved, add the 3x blanched rinds to the syrup. Cook at low temperature until rinds are tender.
Place in a container with lid and refrigerate for future use.

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