Ingredients

  • 2 pounds fingerling potatoes, unpeeled, cut into 3/4″-1″ pieces
  • 1 tablespoon kosher salt plus more for seasoning
  • 5 tablespoons (or more) extra-virgin olive oil, divided
  • 1 tablespoons brown mustard seeds
  • 3 medium leeks (white and pale green parts only), halved lengthwise, cut crosswise into 1/4″ slices (about 5 cups)
  • 1 tablespoon (or more) white wine vinegar
  • 1 tablespoon Dijon mustard
  • Freshly ground black pepper

Preparation

  • Place potatoes in a large pot. Add enough cold water to cover by 3″. Stir in 1 tablespoon 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.
  • Wisk 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.

Read More http://www.bonappetit.com/recipes/2011/07/fingerling-potato-salad#ixzz1R77ngcSk

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