| Level: | Easy |
| Total: | 45 min |
| Prep: | 25 min |
| Cook: | 20 min |
| Yield: | 8 to 10 servings |
Ingredients
- 3 pounds small creamer potatoes (about 30), unpeeled and scrubbed well
- 4 pieces leek (white part only), split lengthwise and thinly sliced
- 2 roasted red peppers, jarred or homemade
- 2 tablespoons chopped fresh thyme leaves
- 2 teaspoons chopped fresh tarragon leaves
- 2/3 cup Champagne Vinaigrette, recipe follows
- 2 tablespoons Dijon mustard
- 2 teaspoons sea salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup Champagne vinegar
- 1 teaspoon sea salt
- 1 1/2 cups extra-virgin olive oil
- Freshly ground black pepper
Instructions
- In a pot with a steamer insert, steam the potatoes until tender, about 15 minutes. (The potatoes can also be cooked in boiling salted water for the same amount of time.) Remove from the heat and let cool to room temperature.
- In a pot of boiling water, blanch the leeks for 30 seconds, or until tender. Rinse in cold water and drain. Set aside.
- Cut the roasted peppers in 1/2 crosswise and then cut them into 1/2-inch slices.
- Cut each potato into 8 pieces. In a medium bowl, mix the potatoes, leeks, peppers, thyme, and tarragon. In a separate bowl, stir together the Champagne vinaigrette with the mustard. Drizzle the vinaigrette on the potato salad and toss gently until the vinaigrette coats the salad evenly. Season with the salt and pepper and toss again.
- In a small bowl, whisk the vinegar and salt together until the salt dissolves. Slowly whisk in the oil until the dressing is well blended. Season with pepper, to taste.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 424 |
| Total Fat | 33 g |
| Saturated Fat | 5 g |
| Carbohydrates | 31 g |
| Dietary Fiber | 4 g |
| Sugar | 3 g |
| Protein | 4 g |
| Cholesterol | 0 mg |
| Sodium | 547 mg |
Reviews
Since I don’t care for mayonaise-based potato salad, I decided to try this recipe. It was worth it. I loved the champagne vinegarette sauce and the leeks added an interesting twist. It presented well with the roasted red peppers for a burst of red color. I used small red potatoes and they held up well to tossing etc. Only thing I might change is less olive oil and only one roasted red pepper instead of two. Felt like I was back in France when I tasted it!
Much better option than the usual mayo base. Everyone loves this!
This was okay but I would not make it again.
I thought that this was a good dish
To Anonymous, the first reviewer: I think that you misread the recipe. It gives you a recipe for Champaign Vinaigrette, but you’re only supposed to use 2/3 cup of it for the potato salad. Hope this helps!
… but the recipe called for way too much oil, in my opinion – and I didn’t even use the full 1 1/2 cups. It had a very nice flavor, but next time I’d use far less oil in the dressing.