Tangy Potato Salad with Leeks

I love potatoes any way you dice them. After we received some leeks in our veggie box last week, I had to think for a bit on how I wanted to use them. We had some potatoes that needed to be used in our pantry, I thought that a potato salad would be a great way to combine them in a different way than a soup but still keep that great classic combo. I then tied it all together with a tangy and creamy dressing that would keep it bright and pair well with a variety main dishes.

The main points in this recipe are the potatoes, the leeks, and the dressing. Once you have these, you can really use that as the basis for making this salad your own and using whatever you have available or what you like the best. I didn’t do this in my version, but if you have some crunchy veggies hanging out in your fridge, dice them up and add them! Some diced carrots, celery, radishes, or snap peas would all be great and add some nice texture along with the peas. And hey, if you don’t have peas, don’t go out and get them! They aren’t what holds this recipe together.

This recipe holds well in the fridge and can be made in advance. If the potatoes seem to soak up some of the dressing, adding a dollop of yogurt or mayo and a splash of vinegar and give it a quick stir.

I hope you’ll try my recipe for this Tangy Potato Salad With Leeks! If you’ve tried this recipe then please make sure to rate the recipe and leave a comment below. You can also FOLLOW ME on INSTAGRAM and PINTEREST. I would love to hear from you!

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Tangy Potato Salad with Leeks

This potato salad takes the classic combination of leeks and potatoes and pairs them with a tangy creamy dressing, making this salad a perfect accompaniment for summer meals.

Ingredients

For Salad

• 2 lbs potatoes (red or yukon gold, diced into 1" pieces
• 2 leeks halved lengthwise, sliced into 1/2" slices
• 1 cup frozen peas thawed

For Dressing

• 1/2 cup mayo or yogurt (or a combo)
• 2 Tbsp dijon mustard
• 1/4 cup apple cider vinegar
• 1 tsp salt
• 1 tsp tsp dried dill
• 1 tsp dried tarragon

Instructions

1. Bring a large pot of salted water to a boil and add the potatoes. Boil for about 15 minutes until the potatoes are easily pierced with a knife. Drain in a colander and allow to cool.

2. While the potatoes are boiling, heat 2 tablespoons of olive oil in a saute pan over medium heat. Add the leeks and saute for 10-15 minutes, stirring often, until the leeks are wilted and caramelized.

3. Add all dressing ingredients to a bowl and mix well.

4. Combine the cooled potatoes, the sauteed leeks, the peas, and the dressing in a large bowl and mix well. You can serve this immediately or keep it in the fridge until needed.