Fingerling Potato Salad

Ingredients for Fingerling Potato Salad

• 1.6kg fingerling potatoes, unpeeled, cut into 3/4"-1" pieces

• 1 tablespoon kosher salt plus more for seasoning

• 140ml (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 1/4" slices (about 1200ml )

• 1 tablespoon (or more) white wine vinegar

• 1 tablespoon Dijon mustard

• Freshly ground black pepper

How to make Fingerling Potato Salad

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 45ml 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 60ml 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.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.