I don’t think that I would have ever made this potato salad except for the fact that fingerling potatoes and leeks came in my CSA box the same week that this recipe appeared in Bon Appetit. I just couldn’t resist steering away from my old standby potato salad made with mayo. This is a very light salad and certainly a perfect side dish to any grilled meat that you might choose. I just loved the combination of potatoes and leeks plus white wine vinegar and Dijon mustard. Fingerlings that’s really a funny word for a potato. They are a heritage potato with some of the varieties over a hundred years old. They are not to be confused with new potatoes. Fingerlings are mature potatoes when harvested. These potatoes can be used in the same way as other potatoes grilled, roasted, or in salads.
Another great reason to use fingerling potatoes is no peeling is necessary. A little color was added to my salad from a couple of blue potatoes and a new potato that just happened to be in the bag with the fingerlings. So now here is a great recipe for fingerling potatoes or if you don’t have those small new potatoes will work.
The salad can be made a day in advance, but I think that it is best served warm just as soon as it is made.
Fingerling Potato Salad from bon appetit July 2011
- 3 1/2 lb. fingerling potatoes, unpeeled, cut into 1 in. pieces
- 1 tablespoon kosher salt plus more for seasoning
- 9 tablespoons extra-virgin olive, divided
- 2 tablespoons brown mustard seeds ( I used yellow mustard seeds)
- 3 medium leeks (white and pale-green parts only, halved lengthwise, cut crosswise into 1/4 in. slices
- 1 tablespoon white wine vinegar
- 1 tablespoon Dijon mustard
- freshly ground pepper
- Place potatoes in a large pot. Add enough cold water to cover by 3 inches. Stir in 1 tablespoon of kosher salt and bring to a boil. Reduce heat to medium and simmer until potatoes are tender, about 10 minutes.
- Drain and let cool slightly.
- Heat 3 tablespoons of oil in a small skillet over medium-high heat. Add mustard seeds to skillet and cook, stirring occasionally. until seeds start to pop. 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 4 tablespoons oil, vinegar, Dijon mustard, and 1 tablespoon water into mustard seed oil.
- Add potatoes and leeks, toss to coat. Season with salt and pepper.