Happy 4th of July! This recipe cuts out the mayannaise and adds in farm fresh leeks and fresh chives. My husband, who is a touch credit, said “This is my new favorite potato salad!”
Leek and Potato Salad
Course: Side DishCuisine: AmericanDifficulty: EasyServings
4
servingsPrep time
10
minutesCooking time
20
minutesIngredients
1.5 pounds potatoes
1 large leek
3 chives
2 TBS olive oil
2 TBS dijon mustard
1 TBS honey
1 TBS red wine vinegar
Salt and Pepper
Non-stick cooking spray
Directions
- Place potatoes into pot of water over medium-high heat. Bring to a boil. Once boiling, boil potatoes for 15 minutes.
- While potatoes are cooking, slice your leeks into rounds, and then cut in half. Rinse well in water to make you remove any sand/dirt. Let drain.
- Add leeks to a pan with a lid with some non-stick cooking spray. Over medium-low heat, let the leeks sweat down, giving them an occasional toss.
- Then in the serving bowl, add the olive oil, honey, mustard, and red wine vinegar. Whisk the ingredients.
- By this point, your potatoes should be done cooking. Cut them into bite-sized pieces and toss immediately into the dressing. Add salt and pepper.
- Then add the leeks into the bowl.
- Using kitchen scissors, cut the chives into bite-sized pieces and toss into the bowl.
- Mix well. Serve immediately.
Notes
- Pro tip – immediately after measuring out the olive oil, measure out your honey. The honey will remove from the spoon due to the layer of oil left in the measuring spoon.
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