Skinny and Tangy Potato Salad

Light and Tangy Potato Salad

Adapted from Martha Stewart Living

Ingredients

Serves 8

2 lb / 900 gr small red potatoes, halved (or quartered if large)

coarse sea salt

2 lb / 900 gr leeks, halved lengthwise and cut into ¾-inch slices, rinsed well

2 tablespoons Dijon mustard

1 tablespoon olive oil

2 tablespoons white vinegar

⅓ cup / 78 ml cooking water

¼ cup roughly chopped fresh parsley leaves

¼ teaspoon fine grain sea salt

ground black pepper to taste

Directions

Bring potatoes to a boil in a large pot of salted water over high heat. Reduce to a rapid simmer and cook until potatoes are tender when pierced with the tines of a fork, about 15 minutes.

Fish potatoes out of the water with a slotted spoon, transfer to a large bowl and allow to cool.

Return water to a boil, add leeks and cook until tender, about 10 minutes.

With the help of a slotted spoon transfer leeks to a blender. Add mustard, olive oil, white vinegar and ⅓ cup of cooking water. Blend until it reaches the consistency of a soft creamy purée, about 2 minutes.

Add leek cream to potatoes and toss. Season with sea salt and pepper. Refrigerate in an airtight container and allow to cool.

Top with parsley before serving.