Mustardy Melted Leek Potato Salad
Want a refresher on how to make this?
Makes 6-8 portions
INGREDIENTS
2 pounds small red potatoes, halved or quartered
1/2 cup olive oil
1 large leek, or two small, cut into 1 inch pieces and washed well
2-3 cloves garlic, minced finely
2 tablespoons whole grain mustard
1 tablespoon dijon mustard
zest and juice of 1 lemon
2-3 tablespoons red wine vinegar
1/2 cup thinly sliced scallions, white and green part
2 tablespoons chopped chives
1 teaspoon onion powder
kosher salt and black pepper to taste
INSTRUCTIONS
Cook Your Potatoes
Place your potatoes into a large pot filled with cold water. Heavily salt the water, then cook the potatoes over medium heat until they are just barely fork-tender but not falling apart at all—al dente is what you’re going for—about 15–20 minutes depending on the size you cut them.
Make the Leeks
While the potatoes cook, place the olive oil and cut leeks in a medium sauté pan and set it over medium or medium-low heat. Cook the leeks, stirring frequently, for about 15–20 minutes. You want the leeks to turn totally translucent, reduce by about half in size, and almost start to fall apart. Try your best not to let them take on any color. Stirring them frequently will help keep them submerged in oil and avoid any dry or dark bits. Add the garlic during the last 2–3 minutes, and stir well to cook out a bit of the raw flavor. Remove from the heat and let them cool slightly.
Make the Dressing
In a large bowl, add the mustards, lemon juice and zest, red wine vinegar, scallions, chives, and onion powder. Mix well and season with a bit of salt and pepper.
Finish the Salad
Drain the potatoes and let them cool for about 10–15 minutes.
Add the cooled leek mixture to the mustards and mix to combine. Add the slightly cooled potatoes and mix to coat them all evenly. If they soak up all the olive oil, you can add a bit more. I like it with lots of olive oil!
Serve this salad slightly warm or just at room temp!
Pro tip: This can be made up two days ahead and stored covered in the fridge. Just remove it and let it come to room temp for an hour or so before serving!