Fingerling Potato Salad
Serves: 5
Aurelia Collier
1 January 1970
Based on User reviews:
48
Spice
49
Sweetness
54
Sourness
37
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
Directions:
1
Place potatoes in a large pot
2
Add enough cold water to cover by 3"
3
Stir in 1 tablespoons salt and bring to a boil
4
Reduce heat to medium and simmer until potatoes are tender, about 10 minutes
5
Drain
6
Transfer to a large rimmed baking sheet and let cool slightly
7
Heat 3 tablespoons oil in a small skillet over medium-high heat
8
Add mustard seeds to skillet and cook, stirring occasionally, until seeds start to pop, about 2 minutes
9
Pour oil with seeds into a large bowl
10
Heat 2 tablespoons oil in a large skillet over medium heat
11
Add leeks, season with salt, and cook, stirring occasionally, until just tender, 10-12 minutes
12
Whisk remaining 4 tablespoons oil, vinegar, Dijon mustard, and 1 tablespoon water into mustard-seed oil
13
Add potatoes and leeks; toss to coat
14
Season with salt and pepper
15
DO AHEAD: Can be made 1 day ahead
16
Cover; chill
17
Return to room temperature before serving, adding more oil and vinegar if dry
18
Place potatoes in a large pot
19
Add enough cold water to cover by 3"
20
Stir in 1 tablespoons salt and bring to a boil
21
Reduce heat to medium and simmer until potatoes are tender, about 10 minutes
22
Drain
23
Transfer to a large rimmed baking sheet and let cool slightly
24
Heat 3 tablespoons oil in a small skillet over medium-high heat
25
Add mustard seeds to skillet and cook, stirring occasionally, until seeds start to pop, about 2 minutes
26
Pour oil with seeds into a large bowl
27
Heat 2 tablespoons oil in a large skillet over medium heat
28
Add leeks, season with salt, and cook, stirring occasionally, until just tender, 10-12 minutes
29
Whisk remaining 4 tablespoons oil, vinegar, Dijon mustard, and 1 tablespoon water into mustard-seed oil
30
Add potatoes and leeks; toss to coat
31
Season with salt and pepper
32
DO AHEAD: Can be made 1 day ahead
33
Cover; chill
34
Return to room temperature before serving, adding more oil and vinegar if dry