Recipe courtesy of
Kim Klatzkin
for
Food Network Kitchen
Recipe courtesy of
Kim Klatzkin
for
Food Network Kitchen
Watch how to make this recipe.
Spring Potato Salad with Caramelized Leeks
Getting reviews...
- Level: Easy
- Total: 1 hr 30 min (includes chilling)
- Active: 40 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 307
- Total Fat
- 14 g
- Saturated Fat
- 2 g
- Carbohydrates
- 42 g
- Dietary Fiber
- 6 g
- Sugar
- 6 g
- Protein
- 6 g
- Cholesterol
- 0 mg
- Sodium
- 675 mg
This bright potato salad skips the mayo in favor of a punchy mustard vinaigrette that’s balanced by the sweetness of caramelized leeks and onion. Tossed with the vinaigrette while still warm, the fingerling potatoes soak up every bit of flavor. A generous amount of fresh herbs and crisp sugar snap peas to finish add a burst of spring flavors. It’s an excellent make-ahead that's equally at home alongside grilled fish, barbecue or roast chicken. Or pack it to level up the fare at your next picnic.
- Level: Easy
- Total: 1 hr 30 min (includes chilling)
- Active: 40 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 307
- Total Fat
- 14 g
- Saturated Fat
- 2 g
- Carbohydrates
- 42 g
- Dietary Fiber
- 6 g
- Sugar
- 6 g
- Protein
- 6 g
- Cholesterol
- 0 mg
- Sodium
- 675 mg
Ingredients
NEW: You can now switch to Cook Mode to keep your screen awake.
Directions
- Immerse the sliced leeks in a large bowl of cold water. Swish to loosen any grit. Lift the leeks out with a slotted spoon and place in a colander, leaving the water behind. Clean any grit from the bowl, change the water and repeat until the water is clear and no grit appears at the bottom. Drain the leeks well and dry thoroughly in a salad spinner or with paper towels or kitchen towels.
- Set a fine-mesh sieve over a liquid measuring cup and set aside. Heat the oil in a large skillet over medium-low heat. Add the leeks and onion, season with a pinch of salt, cover and cook until softened, about 10 minutes, stirring once. Uncover and continue cooking, stirring often, until light golden and caramelized, about 15 minutes longer. Pour the mixture over the sieve and press the leeks and onions gently to extract the oil; reserve the oil (you should have about 1/4 cup).
- Halve the potatoes lengthwise or quarter if very large. Place in a large saucepan, cover with cold water and season with 2 tablespoons salt. Bring to a rapid simmer, adjust the heat and simmer until tender, 16 to 18 minutes. Drain well, then return the potatoes to the hot pot to evaporate excess moisture.
- While the potatoes cook, make the vinaigrette. Add the whole-grain mustard, vinegar, Dijon mustard, honey, lemon zest and a few grinds of black pepper to a large bowl and whisk to combine. Slowly stream in the reserved leek oil, whisking constantly until emulsified. Stir in the caramelized leeks and onions.
- Add the hot potatoes to the vinaigrette and toss gently to coat. Refrigerate for about 30 minutes, until the potatoes are just warm or room temperature (see Cook’s Note).
- When ready to serve, fold in the parsley, dill, chives and snap peas. Taste and adjust seasoning as needed. Serve slightly chilled or at room temperature.
Cook’s Note
If making ahead, cover and refrigerate the potato salad before adding the herbs. When ready to serve, let it sit at room temperature for about 30 minutes, then fold in the parsley, dill, chives and snap peas. Taste and adjust seasoning before serving.
