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