Fingerling Potato Salad

Name: Fingerling Potato Salad
Yield: 4 servings
Ingredients: 1 3 1/2 pounds fingerling potatoes, unpeeled, cut into 3/4"-1" pieces; 1 1 tablespoon kosher salt plus more for seasoning; 1 9 tablespoons (or more) extra-virgin olive oil, divided; 1 2 tablespoons brown mustard seeds; 1 3 medium leeks (white and palegreen parts only), halved lengthwise, cut crosswise into ¼" slices (about 5 cups); 1 1 tablespoon (or more) white wine vinegar; 1 1 tablespoon Dijon mustard; 1 Freshly ground black pepper

From the kitchen of Carly

Fingerling potatoes still in their skins get tossed with caramelized leeks and popping brown mustard seeds. It's warm, tangy, and substantial enough to stand on its own or alongside grilled fish. Simple ingredients, serious flavor.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

13 1/2 pounds fingerling potatoes, unpeeled, cut into 3/4"-1" pieces
11 tablespoon kosher salt plus more for seasoning
19 tablespoons (or more) extra-virgin olive oil, divided
12 tablespoons brown mustard seeds
13 medium leeks (white and palegreen parts only), halved lengthwise, cut crosswise into ¼" slices (about 5 cups)
11 tablespoon (or more) white wine vinegar
11 tablespoon Dijon mustard
1Freshly ground black pepper

Instructions

Place potatoes in a large pot. Add enough cold water to cover by 3". Stir in 1 tablespoons 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.
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. DO AHEAD: Can be made 1 day ahead. Cover; chill. Return to room temperature before serving, adding more oil and vinegar if dry.