Warm Potato Leek Salad
Indulge in the comforting flavors of this Warm Potato Leek Salad, a perfect balance of simplicity and sophistication. Featuring tender baby potatoes and sweet, caramelized leeks, this dish is tossed in a tangy Dijon mustard vinaigrette made with white wine vinegar, honey, and garlic for a delightful burst of flavor. The warm potatoes and leeks absorb the zesty dressing, creating an irresistible harmony of tastes and textures. Fresh parsley adds a vibrant, herbal finish to this versatile salad, which can be served warm or at room temperature. Ideal as a side dish or light meal, this recipe is as wholesome as it is easy to prepare, taking just 35 minutes from start to finish. Packed with fresh, seasonal ingredients, this potato leek salad is a must-try for fans of hearty, flavorful salads.
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Recipe Information
Ingredients
- 500 grams Baby potatoes
- 2 medium Leeks
- 4 tablespoons Olive oil
- 1 tablespoon Dijon mustard
- 2 tablespoons White wine vinegar
- 1 teaspoon Honey
- 1 clove Garlic
- 2 tablespoons Fresh parsley
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 liter Water
Instructions
Fill a large pot with 1 liter of water and bring it to a boil. Add 500 grams of baby potatoes and 0.5 teaspoon of salt. Cook for 15-20 minutes or until the potatoes are fork-tender. Drain the potatoes and let them cool slightly.
While the potatoes are cooking, thinly slice the white and light green parts of 2 medium leeks. Rinse the leeks thoroughly to remove any grit or dirt and pat them dry with paper towels.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the sliced leeks and sauté for 8-10 minutes, stirring occasionally, until the leeks are soft and lightly golden. Remove from heat and set aside.
Prepare the Dijon mustard vinaigrette: In a small bowl, whisk together 2 tablespoons of olive oil, 1 tablespoon of Dijon mustard, 2 tablespoons of white wine vinegar, 1 teaspoon of honey, and 1 minced garlic clove. Season with 0.25 teaspoon of black pepper and adjust salt if needed.
Cut the cooked baby potatoes into halves or quarters, depending on their size. Place them in a large mixing bowl along with the sautéed leeks.
Pour the vinaigrette over the potatoes and leeks while they are still warm, allowing them to absorb the flavors. Toss gently to combine.
Chop 2 tablespoons of fresh parsley and sprinkle it over the salad for a fresh, herby finish.
Serve the potato leek salad warm or at room temperature. Enjoy as a side dish or light meal!
Nutrition Facts
Calories |
1062 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.8 g | 77% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1630 mg | 71% | |
| Total Carbohydrate | 123.6 g | 45% | |
| Dietary Fiber | 10.8 g | 39% | |
| Total Sugars | 17.1 g | ||
| Protein | 13.6 g | 27% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 274 mg | 21% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 2607 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
