Tangy Potato and Leek Salad

Name: Tangy Potato and Leek Salad
Prep time: 20 min
Total time: 45 min
Yield: 8 servings
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 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

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.

Source: Everyday Food, July/August 2011

45 mins 20 mins 8

Total Time Prep Servings

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 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

Directions

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.

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Reviews

How would you rate this recipe?

jtlee

13 AUG, 2015

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.
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