Leek and Potato… Salad?

Leek and Potato Salad

I’m sure most people have heard of leek and potato soup (Vichyssoise soup). With the warmer weather, I decided to try and turn the soup into a salad. Because nothing says summer BBQ like potato salad, right?

Ok, this was mostly out of necessity. I bought a bunch of leeks at the grocery store (they looked so good!) and when I got home DH informed that he “hates leeks”. This was news to me. I’m still unconvinced he knows what he’s talking about since he loved this salad, with the leeks and all. I just rolled my eyes, and kept silently eating dinner.

I tried to keep with the French theme of the soup by creating a basic French vinaigrette dressing. This salad pairs well with both chicken and fish. Especially my Mustardy, Grilled Trout.

To make my Leek and Potato Salad, you will need…

  • 1 pound of new potatoes
  • 2 leeks, whites and light greens only
  • 1 TBSP of vegetable oil – used avocado oil, but for an extra special treat you could use butter
  • ¼ cup of extra virgin olive oil
  • 2 TBSP of white wine vinegar
  • 1 TBSP of Dijon mustard
  • 2 tsp of dried parsley
  • 2 tsp of dried dill
  • Salt and pepper

Directions

  • Wash the potatoes, and cut them into to similar sized chunks. I usually cut the potatoes in half and this about does it. Place them in a large pot. Cover them with water and salt the water liberally. Place them on the stove to boil.
  • While the potatoes are boiling, trim the leeks and cut them in half length wise. Rinse them to remove any dirt, and then slice then thinly.
  • Heat up the vegetable oil in a frying pan over medium-high heat. Once the oil is heated add the leeks, and cook them until tender. Around 7 – 8 minutes. Once they are cooked set them aside to cool off.
  • Once the potatoes are cooked, drain them and leave them to cool off a bit in the colander.
  • In a large bowl, whisk together the olive oil, white wine vinegar, Dijon, parsley, dill salt and pepper. Stir in the leeks and potatoes.
  • Give everything a good stir until the potatoes are nicely coated in the dressing. Set in the fridge to cool for a few hours before serving.

Enjoy 🙂

Tips

How can you tell when potatoes are cooked? Haha, I’m a little bit embarrassed to admit that every time I cook potatoes I wonder when they’re done cooking. DH is our resident Expert Potato Cooker, so without him around I’m left to Google my way to the answer. Here’s some tips on how to expertly boil potatoes.

Leeks have dirt?! If you’ve never worked with leeks before, you’re in for a surprise when you cut in to them. Yes, leeks more often than not have a small amount of dirt that ends up between the layers. Here’s a video with tips on preparing them.

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