Fingerling Potato Salad

By sassy47

Ingredients

• 3 1/2 pounds fingerling potatoes, unpeeled, cut into 3/4"-1" pieces
• 1 tablespoon kosher salt plus more for seasoning
• 9 tablespoons (or more) extra-virgin olive oil, divided
• 2 tablespoons brown mustard seeds
• 3 medium leeks (white and pale green parts only), halved lengthwise, cut crosswise into 1/4" slices (about 5 cups)
• 1 tablespoon (or more) white wine vinegar
• 1 tablespoon Dijon mustard
• Freshly ground black pepper

Details

Servings 8

Preparation

Step 1

•Place potatoes in a large pot. Add enough cold water to cover by 3". Stir in 1 tablespoon salt and bring to a boil. Reduce heat to medium and simmer until potatoes are tender, about 10 minutes. Drain. Transfer to a large rimmed baking sheet and let cool slightly.
•Heat 3 tablespoons oil in a small skillet over medium-high heat. Add mustard seeds to skillet and cook, stirring occasionally, until seeds start to pop, about 2 minutes. 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.
•Wisk 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. DO AHEAD Can be made 1 day ahead. Cover; chill. Return to room temperature before serving, adding more oil and vinegar if dry.

Analysis based on 10 servings. One serving contains:
Calories (kcal) 307.6 %Calories from Fat 38.5
Fat (g) 13.2 Saturated Fat (g) 1.8
Cholesterol (mg) 0 Carbohydrates (g) 43.9
Dietary Fiber (g) 4.6 Total Sugars (g) 1.8
Net Carbs (g) 39.3 Protein (g) 4.6 Sodium (mg) 63.5