Summer Potato Salad

Potato salad is a picnic classic.  This version is punched up a bit with sauteed leeks and toasted brown mustard seeds.  I love it because its much lighter than other varieties that are rather heavy on mayo and mustard.  Although those have their place at the picnic table, I much prefer this version…a bit sophisticated but still hits the spot.

You will need:
3 1/2 pounds fingerling potatoes, unpeeled, cut into 1 inch pieces
1 tablespoon kosher salt, plus more for seasoning
9 tablespoons (or more) olive oil
2 tablespoons brown mustard seeds
3 medium leeks (white and pale-green parts only), halved lengthwise, cut into 1/4 inch slices (about 5 cups)
1 tablespoon white wine vinegar
1 tablespoon Dijon mustard
freshly ground black pepper

Place potatoes in a large pot.  Add enough cold water to cover by 3 inches.  Stir in 1 tablespoon salt and bring to a boil.  Reduce heat to medium and simmer until potatoes are tender, about 10 minutes.  Drain and 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 skilled over medium heat.  Add leeks, season with salt and cook, stirring occasionally, until just tender, 10 to 12 minutes.

Whisk remaining 4 tablespoons oil, vinegar, Dijon mustard and 1 tablespoon of water into the mustard seed oil.  Add the potatoes and leeks, toss to coat.  Season with salt and pepper.

*Keeps well in the fridge, so you can easily make this a day before you wish to serve it – just add a bit more oil and/or vinegar if it is dry.  Bring to room temperature before serving.

Time: 40 minutes
Serves: 8-10 people
From: Bon Appetit July 2011

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