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.



Ingredient Checklist


Instructions Checklist
  • 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.)

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

Reviews (2)

6 Ratings
  • 5 star values: 6
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
i did everything the way she said to, only i used 3 lbs potatoes, only had 1 leek, so i used 3 celery stalks, used some jalapeno pickle relish, rice vinegar, added a couple tablespoons of mayo instead of olive oil, and i put a bunch of smoked paprika in my boiling water along with the salt oh and plenty of dried chives i used my food processor instead of my blender and it came out nice and chunky, which actually made it better imo if you like potato and leek, you should definitely try this one- pretty sure it would come out nicely if followed exactly and lower in fat hehe
Rating: 5 stars
I have made this recipe for parties and no one would ever believe the secret ingredient is leeks. It is a delicious and healthier potato salad.