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Warm Potato Leek Salad

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“from food and wine 6/05”
READY IN:
35mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large bowl, whisk the mustard with the vinegar. Whisk in the canola oil in a thin stream and season with salt and pepper.
  2. Bring 2 medium saucepans of salted water to a boil. Add the potatoes to one and cook for 20 minutes.
  3. Simultaneously, cook the asparagus and leeks in the other saucepan for 5 minutes. Drain and pat dry; add to the vinaigrette. Drain the potatoes and slice 1/2 inch thick; add to the bowl.
  4. Add the chives, season with salt and pepper and gently toss the salad. Serve warm.

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