WARM POTATO LEEK SALAD

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Warm Potato Leek Salad image

Make and share this Warm Potato Leek Salad recipe from Food.com.

Provided by Food.com

Categories     Thanksgiving

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 8

2 tablespoons Dijon mustard
1 tablespoon red wine vinegar
1/4 cup canola oil
salt & freshly ground black pepper
3/4 lb small fingerling potato
1 lb peas, if frozen, thaw first
2 medium leeks, white and tender green parts only, split lengthwise then cut crosswise into 1-inch pieces
1/4 cup snipped chives

Steps:

  • In a large bowl, whisk the mustard with the vinegar. Whisk in the canola oil in a thin stream and season with salt and pepper.
  • Bring 2 medium saucepans of salted water to a boil. Add the potatoes to one and cook for 20 minutes.
  • Cook the leeks until transparent, add the peas and cook until warmed but still vibrant green. Drain any excess liquid and pat dry; add to the vinaigrette. Drain the potatoes and slice 1/2 inch thick; add to the bowl.
  • Add the chives, season with salt and pepper and gently toss the salad. Serve warm.

Nutrition Facts : Calories 307, Fat 14.4, SaturatedFat 1.1, Sodium 111.4, Carbohydrate 37.7, Fiber 9.3, Sugar 9.5, Protein 8.5

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