Name: Fingerling Potato Salad
Cook time: 20 minutes
Total time: 45 minutes
Yield: Makes 8 to 10 servings
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 palegreen parts only), halved lengthwise, cut crosswise into ¼" slices (about 5 cups); 1 tablespoon (or more) white wine vinegar; 1 tablespoon Dijon mustard; Freshly ground black pepper

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Photo by Ditte Isager

Sautéed leeks and toasted brown mustard seeds punch up this picnic classic.

Recipe information

Total Time
45 minutes
Yield
Makes 8 to 10 servings

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 palegreen parts only), halved lengthwise, cut crosswise into ¼" slices (about 5 cups)

1 tablespoon (or more) white wine vinegar

1 tablespoon Dijon mustard

Freshly ground black pepper

Preparation

Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.