1 Tbsp olive oil
4 leeks, white and light green parts, thinly sliced and rinsed (about 2 cups)
4 pounds Yukon Gold potatoes,
3 stalks celery, rinsed, patted dry, chopped
1 pound fresh asparagus (about 1 bunch)
1-2 Tablespoons fresh tarragon, chopped
1/4 cup fresh chives, chopped
6 ounces goat cheese, crumbled
1 cup mayonnaise
1 Tbsp Dijon mustard
2 Tbsp apple cider vinegar
2 tsp salt
1 tsp ground black pepper
1. In an 8 quart saucepan or stock pot add the potatoes. Cover with water, bring to a boil and cook until tender when pierced with a knife.
2. In a small saucepan bring one quart of water to a boil. Cut the asparagus into 1-inch pieces. Add to the boiling water and blanch until just tender, about two minutes.
3. In a large saute pan heat olive oil over medium low heat. Add sliced leeks and cook, stirring occasionally, until the leeks begin to brown lightly and caramelize. Set aside.
4. Cut cooked potatoes into 1-inch pieces and put into mixing bowl. Add celery, asparagus, tarragon, chives, goat cheese and caramelized leeks. Toss lightly to mix.
5. In a separate bowl, whisk together mayonnaise, Dijon, vinegar, salt and pepper. Pour over salad and toss until well mixed, but don't over mix.
Serves 12-14