Potato Leek Salad


Servings: 4-6
  • 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
  • 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.