Description
This warm potato salad features a simple dijon red wine vinaigrette and buttery caramelized leeks.
Ingredients
Scale
- 1 large leek, white and light green pieces only, sliced and cleaned (about 2 cups)
- 2 Tablespoons unsalted butter
- 1 ½ pounds baby yellow potatoes
- 6-10 cups water (enough to cover your potatoes as they cook)
- 2 Tablespoons red wine vinegar
- 2 teaspoons dijon mustard
- 2 Tablespoons extra virgin olive oil
- Kosher salt and fresh cracked black pepper, to taste
Instructions
- Cook the leeks. Melt butter in a large skillet over medium heat. Add sliced leeks and a pinch of salt; stir to combine. Reduce heat to low and cook, stirring occasionally, for 45 minutes to an hour, until the leeks are a deep golden brown.
- Boil the potatoes. Cut baby potatoes in half (or in quarters, if they're especially large) to create evenly-sized pieces. Place potato pieces in a large pot and add cold water until the potatoes are fully submerged. Add a pinch of salt, then bring the pot to a low boil. Cook until potatoes are easily pierced with a fork, about 25-30 minutes. Drain and set aside.
- Make the dressing. Whisk red wine vinegar, dijon mustard, and olive oil together with a pinch of salt and pepper in a large mixing bowl. Set aside.
- Assemble. Add caramelized leeks and cooked, drained potatoes to the mixing bowl with the vinaigrette. Stir until the potatoes are evenly coated in the dressing. Taste and add salt and pepper as needed. Serve immediately, while potatoes are still warm.
Notes
Use only the white and lightest green pieces of the leek for the best texture. Save the dark green leek pieces for homemade stocks and soups. Slice leeks into half-inch slices and rinse well to remove any grit. Learn more: How to cut and clean leeks.
Substitutions. Add fresh herbs, capers, crispy bacon, sliced hard boiled eggs, or other mix-ins to this potato salad if you like. Use baby red potatoes instead of yellow baby potatoes if you prefer, or use larger potatoes and cut them into bite-sized pieces. Boil potatoes in chicken broth for additional flavor.
