Creme fraiche, sherry vinegar, and chives make the dressing for potato salad with Yukon Gold potatoes and leeks.
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Ingredients:
- 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
Preparation:
Bring a large saucepan of salted water to a boil. Add the Yukon Gold 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 with paper towels.
In a medium bowl, whisk the creme fraiche with the sherry vinegar, and chives. Season with salt and white pepper. Fold in the potatoes and leeks and serve.
To make ahead: The potato salad can be refrigerated for up to 1 day. Bring to room temperature before serving.
Yield: 6 servings
Recipe Source: Chef Daniel Boulud : Cooking in New York City by Daniel Boulud (Assouline)
Reprinted with permission.
In a medium bowl, whisk the creme fraiche with the sherry vinegar, and chives. Season with salt and white pepper. Fold in the potatoes and leeks and serve.
To make ahead: The potato salad can be refrigerated for up to 1 day. Bring to room temperature before serving.
Yield: 6 servings
Recipe Source: Chef Daniel Boulud : Cooking in New York City by Daniel Boulud (Assouline)
Reprinted with permission.
