Tangy Potato and Leek Salad

This recipe is a revelation. Dijon mustard gives body to cooked leeks, making for a velvety dressing with a rich mouthfeel -- no one will miss the fat.

  • Prep:
  • Total Time:
  • Servings: 8

Source: Everyday Food, July/August 2011


  • 2 pounds small red potatoes, halved or quartered if large
  • Coarse salt and ground pepper
  • 1 bunch leeks (about 2 pounds), white and light-green parts only, halved lengthwise, cut into 3/4-inch slices, rinsed well, and drained
  • 2 tablespoons Dijon mustard
  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons white-wine vinegar
  • 1/4 cup roughly chopped fresh parsley leaves


  1. In a large pot, bring potatoes to a boil over high in salted water. Reduce to a rapid simmer and cook until potatoes are tender when pierced with a knife, 15 minutes. With a slotted spoon, transfer potatoes to a large bowl. Return water to a boil, add leeks, and cook until tender, 10 minutes. With a slotted spoon, transfer leeks to a blender. Add mustard, oil, vinegar, and 1/3 cup water; puree until very smooth. (Use caution when blending hot liquids.)

  2. Add leek mixture to potatoes and toss; season with salt and pepper. Top with parsley and serve warm or at room temperature.

Cook's Notes

Potato salad can be refrigerated in an airtight container up to 2 days.


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