Equipment
Ingredients
Vegetables
- 750 g baby potatoes, whole or halved if large
- 2 leeks, sliced into half-moons
- 15 g fresh parsley, chopped
Vinaigrette & Sauté
- 60 ml extra virgin olive oil
- 30 ml white wine vinegar, room temperature
- 15 g dijon mustard, smooth
- 1 garlic, minced
- salt
- black pepper
Nutrition (per serving)
Method
Place the baby potatoes in a large pot and cover with cold water by at least 2cm (1 inch). Season generously with salt.
Bring the water to a boil, then reduce heat to maintain a simmer. Cook until potatoes are tender when pierced with a knife, approximately 15 minutes.
While potatoes cook, thoroughly wash the sliced leeks in a bowl of cold water to remove any grit, then drain and pat dry.
In a sauté pan, heat 15ml (1 tbsp) of olive oil over medium heat. Sauté the leeks with a pinch of salt until soft and sweet, but not browned.
In a small mixing bowl, whisk together the minced garlic, Dijon mustard, white wine vinegar, and the remaining 45ml (3 tbsp) of olive oil until emulsified. Season with salt and pepper.
Drain the potatoes and let them steam dry for 2 minutes. If large, slice them in half while still warm.
In a large bowl, gently toss the warm potatoes and sautéed leeks with the vinaigrette. Allow the salad to sit for 5-10 minutes to absorb the flavors.
Garnish with freshly chopped parsley before serving.
Chef's Notes
- Always dress potatoes while they are warm; as the starch cools, it retrogrades and won't absorb the vinaigrette as effectively.
- For extra texture, you can add 30g of toasted walnuts or pine nuts just before serving.
- If you prefer a creamier dressing without dairy, blend a small amount of the cooked potato into the vinaigrette.
- The white and light green parts of the leek are sweetest; save the dark green tops for stock.
Storage
Refrigerator: 3 days — Flavor improves after a few hours; bring to room temperature before serving.
Reheating: Gently warm in a pan over low heat or serve at room temperature.
