Indulge in a symphony of flavors with our tantalizing Potato Salad with Leeks, a delectable dish that combines the earthy goodness of potatoes with the subtle sharpness of leeks. This crowd-pleasing salad boasts a creamy, tangy dressing that perfectly complements the tender potatoes and crisp leeks, creating a harmonious blend of textures and flavors. As a versatile side dish, it pairs wonderfully with grilled meats, roasted chicken, or flaky fish. Alternatively, enjoy it as a light and refreshing main course, topped with your favorite protein for a satisfying meal. With this recipe, you'll discover a culinary gem that will elevate your next gathering or become a staple in your weekly meal rotation. Allow us to guide you through the simple steps to create this delightful Potato Salad with Leeks.
Check out the recipes below so you can choose the best recipe for yourself!
TANGY POTATO AND LEEK SALAD
This Tangy Potato and Leek Salad side dish is a revelation. Dijon mustard gives body to cooked leeks, making for a velvety dressing with a rich mouthfeel-no one will miss the fat.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 45m
Number Of Ingredients 7
Steps:
- In a large pot, bring potatoes to a boil over high in salted water. Reduce to a rapid simmer and cook until potatoes are tender when pierced with a knife, 15 minutes. With a slotted spoon, transfer potatoes to a large bowl. Return water to a boil, add leeks, and cook until tender, 10 minutes. With a slotted spoon, transfer leeks to a blender. Add mustard, oil, vinegar, and 1/3 cup water; puree until very smooth. (Use caution when blending hot liquids.)
- Add leek mixture to potatoes and toss; season with salt and pepper. Top with parsley and serve warm or at room temperature.
Nutrition Facts : Calories 158 g, Fat 3 g, Fiber 3 g, Protein 4 g
WARM POTATO LEEK SALAD
Make and share this Warm Potato Leek Salad recipe from Food.com.
Provided by chia2160
Categories Potato
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 8
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.
- Simultaneously, cook the asparagus and leeks in the other saucepan for 5 minutes. Drain 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.
POTATO, LEEK, AND PEA POT PIE WITH SPINACH-ARUGULA SALAD
Pot pie doesn't have to feel heavy-this spring version features tender leeks, creamy new potatoes, and sweet peas in a light, lemony sauce. An herb-packed salad with peppery radish and crunchy almonds helps round out the meal.
Provided by Katherine Sacks
Categories 30 Days of Groceries Pot Pie Sausage Potato Bake Leek Pea Spinach Arugula Radish
Yield Serves 4
Number Of Ingredients 21
Steps:
- Place rack in upper third of oven; preheat to 425°F. If you see or feel dirt in leeks, rinse well, separating layers, then pat dry; otherwise, leave rounds intact.
- Heat 1 Tbsp. oil in a 10" cast-iron or other deep, heavy, ovenproof skillet over medium-high. Cook sausage, stirring occasionally, until browned, 5-7 minutes. Add garlic and cook until golden brown, about 2 minutes more. Using a slotted spoon, transfer sausage and garlic to a plate, reserving about 2 Tbsp. oil in pan.
- Return pan to low heat and add flour, 1 Tbsp. at a time, stirring to combine. Cook, stirring constantly, until mixture starts to smell toasty and is the color of peanut butter, about 5 minutes.
- Stir in stock 1/4-cupful at a time. Bring to a boil, then reduce heat to medium-low. Add carrots, potatoes, and leek and simmer until carrots and potatoes are just softened and liquid is reduced by half, 10-12 minutes. Add reserved sausage and garlic, peas, dill, 2 Tbsp. lemon juice, 3/4 tsp. salt, and 1/2 tsp. pepper and stir to combine.
- Remove from heat. Place pastry over skillet, tucking corners gently into sides; it won't completely cover pan. Whisk egg with 1 Tbsp. water (if not using, substitute 1 Tbsp. oil) in a small bowl and brush top of pastry. Cut four 1" slits in pastry to vent.
- Bake pot pie until pastry is beginning to brown and underside is cooked, 23-25 minutes. Let cool 10 minutes before serving.
- Meanwhile, whisk remaining 4 Tbsp. oil, 2 Tbsp. lemon juice, 1/2 tsp. salt, and 1/4 tsp. pepper in a large bowl. Add spinach, arugula, radishes, cilantro, parsley, and almonds and toss to combine.
- Divide pot pie among plates and serve salad alongside.
ANOTHER WONDERFUL POTATO SALAD (WITH LEEKS)
Leeks, feta and black olives make the difference! Lots of taste and not too heavy on the calories. Adapted from Canadian Living mag.
Provided by Derf2440
Categories Lunch/Snacks
Time 45m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- In a large saucepan of boiling salted water, cover and cook potatoes until tender, about 25-30 minutes.
- With slotted spoon, remove and let cool; peel and cut into 3/4 inch cubes.
- Place in a large bowl.
- Meanwhile, blanch leeks and celery in same boiling water for 20 seconds; drain well and add to potatoes.
- In a small bowl, whisk together mayonnaise, parsley, oil, lemon juice, salt and pepper; pour over veggies and mix well.
- Sprinkle with feta cheese and olives.
Nutrition Facts : Calories 190.2, Fat 9.9, SaturatedFat 3.1, Cholesterol 15.1, Sodium 385.1, Carbohydrate 22, Fiber 3, Sugar 3.1, Protein 4.5
Tips:
- Select the right potatoes: Waxy potatoes, such as Yukon Gold or Red Bliss, hold their shape better than starchy potatoes, making them ideal for potato salad.
- Cook the potatoes perfectly: Overcooked potatoes will become mushy, so cook them until they are just tender. You can check this by inserting a fork into the potatoes; they should be easy to pierce, but still have a little resistance.
- Use high-quality mayonnaise: Mayonnaise is the backbone of potato salad, so use a good-quality brand that you enjoy the taste of.
- Add flavorful mix-ins: This recipe calls for leeks, celery, and hard-boiled eggs, but you can add other ingredients to your liking, such as bacon, cheese, or chopped vegetables.
- Season to taste: Be sure to taste the potato salad and adjust the seasonings as needed. You may want to add more salt, pepper, or herbs to suit your preferences.
Conclusion:
This potato salad with leeks is a delicious and versatile dish that can be enjoyed as a side dish or main course. It's perfect for potlucks, picnics, or any other casual gathering. With its creamy dressing, tender potatoes, and flavorful mix-ins, this potato salad is sure to be a hit with everyone who tries it.
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