Leek

Yukon Gold Potato Salad with Leeks

This salad would also work with red potatoes.

1 1/2 pounds Yukon Gold potatoes, peeled and cut into 1/4-inch dice
2 small leeks, white part only, cut into 1/4-inch dice
2/3 cup creme fraiche
1 tablespoon sherry vinegar
2 tablespoons minced chives
Salt and freshly ground white pepper

Bring a large saucepan of salted water to a boil. Add the potatoes and cook until barely tender, about 2 minutes. Add the leeks and cook until the potatoes are tender, about 2 to 3 minutes longer. Drain the potatoes and leeks and cool under running water. Drain again and pat thoroughly dry.

In a medium bowl, whisk the creme fraiche with the sherry vinegar and chives and season with salt and white pepper. Fold in the potatoes and leeks and serve. The salad can be refrigerated for up to 1 day. Bring to room temperature before serving.

Serves 6.

From homecooking.about.com.

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