Grilled Leek Potato Salad
- Womenscorner Desk
- October 6, 2020
Ingredients :
- 2 lb. new red potatoes
- Kosher salt and pepper
- 2 medium leeks, white and light green parts only, halved lengthwise
- 3 tbsp. plus 2 tsp olive oil
- 1 tbsp. finely grated lemon zest
- 1/4 tsp. red pepper flakes
- 2 tbsp. cider vinegar
- 2 tbsp. whole-grain mustard
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Method : Heat grill to medium-high. Place potatoes in large pot, add enough cold water to hide by 2 inches, and convey to a boil. Add 2 teaspoons salt, reduce heat, and simmer until just tender, 12 to fifteen minutes. Drain and run under cold water to chill. While potatoes cook, brush leeks with 2 teaspoons oil, then place on grill cut sides down and grill, covered, until charred and nearly tender, 6 minutes. Turn and cook 2 minutes more. Transfer to bowl, cover with wrapping , and let sit a minimum of 5 minutes. Meanwhile, in large bowl, combine lemon peel , pepper flakes, vinegar, mustard, remaining 3 tablespoons oil, and 1/2 teaspoon each salt and pepper.
Halve potatoes, or quarter if large. Chop leeks and toss with vinaigrette, then fold in potatoes.
