Yukon Gold Potato Salad with Leeks

By charlotteh371

The potato salad can be refrigerated for up to 1 day. Bring to room temperature before serving.

Ingredients

• 1 1/2 lbs Yukon gold potatoes, peeled and cut into 1/4 inch dice
• 2 small leeks, white part only, cut into 1/4 inch dice
• 2/3 cup crème fraîche
• 1 tablespoon sherry vinegar
• 2 tablespoons minced chives
• Salt and freshly ground white pepper

Preparation

Step 1

Bring a large saucepan of salted water to a boil. Add the potatoes and cook until barely tender, about 2 minutes. Add the leeks and cook until the potatoes are tender, about 2 to 3 minutes longer. Drain the potatoes and leeks and cool under running water. Drain again and pat thoroughly dry with paper towels.

2
In a medium bowl, whisk the crème fraîche with the sherry vinegar and chives and season with salt and white pepper. Fold in the potatoes and leeks and serve