Fingerling Potato Salad
A sophisticated potato salad featuring tender fingerling potatoes and leeks, dressed with a flavorful mustard seed and Dijon vinaigrette. This elevated version of a classic side dish combines both brown mustard seeds and Dijon mustard for a complex, tangy flavor profile.
Ingredients
- •3½ pounds fingerling potatoes
- •1 tablespoon kosher salt
- •9 tablespoons extra-virgin olive oil
- •2 tablespoons brown mustard seeds
- •3 medium leeks
- •1 tablespoon white wine vinegar
- •1 tablespoon Dijon mustard
- •to taste black pepper
Cooking Instructions
- 1.
Place potatoes in a large pot. Add enough cold water to cover by 3". Stir in 1 tablespoons salt and bring to a boil. Reduce heat to medium and simmer until potatoes are tender, about 10 minutes. Drain. Transfer to a large rimmed baking sheet and let cool slightly.
20 min
- 2.
Heat 3 tablespoons oil in a small skillet over medium-high heat. Add mustard seeds to skillet and cook, stirring occasionally, until seeds start to pop, about 2 minutes. Pour oil with seeds into a large bowl.
5 min
- 3.
Heat 2 tablespoons oil in a large skillet over medium heat. Add leeks, season with salt, and cook, stirring occasionally, until just tender, 10-12 minutes.
12 min
- 4.
Whisk remaining 4 tablespoons oil, vinegar, Dijon mustard, and 1 tablespoon water into mustard-seed oil. Add potatoes and leeks; toss to coat. Season with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover; chill. Return to room temperature before serving, adding more oil and vinegar if dry.
10 min
