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Summary
This isn’t your typical potluck potato salad. The leeks and mustard seeds add a level of sophistication that makes the easy-to-prepare recipe seem very upscale.
Servings
8 servings
Prep Time
0 hours, 20 minutes
Cook Time
0 hours, 20 minutes
Ingredients
- 3 1/2 pounds fingerling potatoes, unpeeled, cut into 3/4"–1" pieces
- 1 Tablespoon Kosher salt, plus more for seasoning
- 9 Tablespoons (or more) extra-virgin olive oil, divided
- 2 Tablespoons brown mustard seeds
- 3 medium leeks (white and palegreen parts only), halved lengthwise, cut crosswise into ¼" slices (about 5 cups)
- 1 Tablespoon (or more) white wine vinegar
- 1 Tablespoon dijon mustard
- Freshly ground black pepper
Instructions
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.
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.
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.
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.
