with leeks and dill
By: Eleni Saltas
I have a pretty strong aversion to mayonnaise, especially in potato salads. I will note, however, I do actually like mayonnaise whipped with kethcup to make the beloved fry sauce, a popular Utah condiment for french fries. For a lighter potato salad, I use leeks and dill, dressed with EVOO and a bit of Dijon mustard. Trust me, this potato salad will hot the spot.
- 2 pounds small red potatoes (about 5 cups)
- 2 medium leeks
- 2 tablespoons extra virgin olive oil
- ¼ cup fresh dill, chopped
- 1 tablespoon Dijon mustard, or more to taste
- ½ teaspoon smoked paprika
- Coarse sea salt, to taste
- Cracked black pepper, to taste
Step by Step Instructions
Wash and cut potatoes in half or quarters if some are larger. Add potatoes to a large pot, cover with water, and add a generous amount of salt. Bring the water to a boil and cook until potatoes are fork tender, about for 15-20 minutes. Drain the potatoes and set aside to slightly cool.
Use just the white and a small portion of green parts of the leeks. Carefully clean the leeks by peeling the layers apart under a stream of water, then halve and cut them into thin slices. Heat olive oil in a skillet over medium heat and add the leeks. Season with salt and pepper and saute until leeks are slightly golden.
Place potatoes in a mixing bowl. Add sauteed leeks along with oil from the skillet, the chopped dill, mustard, and paprika. Toss gently to combine. Add more mustard or olive oil if needed. Finish with salt and pepper.
Enjoy warm or cold the next day.