Potato salad with leek and dijon dressing
Recipe type: salad, side
This is an elegant potato salad that is equally good on cold nights and hot afternoons.
  • 2½ pounds small red potatoes
  • ⅓ plus 2 Tablespoons extra virgin olive oil
  • 1 medium to large leek, thinly sliced
  • ½ cup chopped Vidalia onion, rinsed and squeezed dry in a paper towel
  • ½ cup flat leaf parsley, chopped
  • 2 teaspoons garlic, minced
  • 3 Tablespoons Dijon mustard
  • 3 tablespoons dry white wine
  • 2 Tablespoons red wine vinegar
  • ½ teaspoon Kosher salt
  • ½ teaspoon fresh ground pepper
  1. Wash and boil potatoes until cooked through. Rinse, drain, and cool.
  2. Make the dressing in a small bowl by stirring together garlic, mustard, wine, vinegar, salt, and pepper until salt is dissolved.
  3. Whisk in olive oil and set aside.
  4. Cut potatoes in halves (or quarters if they are large) and gently place in a large bowl.
  5. Add leek, onion, and parsley. Stir gently.
  6. Pour dressing over the vegetables. Stir gently again.
  7. Cover and refrigerate.
This salad is good when made the day before and the flavors have had time to combine. Serve at room temperature.
Recipe by Life in a Skillet: food, family, culture at https://lifeinaskillet.com/2010/10/photographs-and-memories-and-potato-salad/