No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Tangy Potato 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
Tangy Potato Salad

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.

Related Topics