Warm Potato and Leek Salad
This is my favorite potato salad to date. Its somewhat Provencal, with its mustard-vinegar dressing, and sauteed leeks. In the springtime, I prefer it to the mayo version and its a little more high-brow. I have been serving it as a base for seafood, like cod or brown butter scallops, and I accent the seafood with herb pesto. My favorite lately has been a mint-parsley pesto. I prefer the salad warm, but its pretty darn delicious cold as well.
Warm Potato and Leek Salad
1.25 pound peeled yukon gold potatoes, cut in large chunks
2 leeks, white and light green part sliced thinly
2 tablespoons dijon mustard
1 tablespoons red wine vinegar
1 teaspoon sea salt
1/4 cup olive oil
1/4 cup minced parsley
1. Combine mustard, vinegar, salt and oil until well mixed. Set aside.
In a saucepan, bring salted water to a boil. Add the potatoes and boil until tender but still firm. Remove with a slotted spoon to a bowl.
2. Add the leeks to the boiling salted water and simmer for about 2 minutes. Remove to the bowl. Add the dressing and the chopped parsley and mix gently with a spatula. Serve warm.
I've recently moved my life from Brooklyn, New York to Sonoma County, California to pursue a life in food and wine. I am now the executive chef at