Food & Cooking Recipes Salad Recipes Tangy Potato and Leek Salad 5.0 (6) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on September 16, 2020 Print Rate It Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 45 mins Servings: 8 This Tangy Potato and Leek Salad side dish 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. Ingredients 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 ¾-inch slices, rinsed well, and drained 2 tablespoons Dijon mustard 1 tablespoon extra-virgin olive oil 2 tablespoons white-wine vinegar ¼ cup roughly chopped fresh parsley leaves Directions 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. Rate it Print