Warm Potato Leek Salad
"A fresh take on mashed potatoes."
photo by Izy Hossack
- Ready In:
- 35mins
- Ingredients:
- 8
- Serves:
-
4-6
ingredients
- 2 tablespoons Dijon mustard
- 1 tablespoon red wine vinegar
- 1⁄4 cup canola oil
- salt & freshly ground black pepper
- 3⁄4 lb small fingerling potato
- 1 lb peas, if frozen, thaw first
- 2 medium leeks, white and tender green parts only, split lengthwise then cut crosswise into 1-inch pieces
- 1⁄4 cup snipped chives
directions
- 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.
- Bring 2 medium saucepans of salted water to a boil. Add the potatoes to one and cook for 20 minutes.
- Cook the leeks until transparent, add the peas and cook until warmed but still vibrant green. Drain any excess liquid and pat dry; add to the vinaigrette. Drain the potatoes and slice 1/2 inch thick; add to the bowl.
- Add the chives, season with salt and pepper and gently toss the salad. Serve warm.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
Food.com
United States
Hungry for good food AND great conversation? Food.com boasts a smorgasbord of over 500,000 recipes and a community-inspired activity feed that allows our users to add reviews, tweaks, questions and photos to their favorite recipes. Grab a plate and join the fun!
