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Yukon Gold Potato Salad with Leeks Recipe

From Cooking in New York City by Daniel Boulud (Assouline), for About.com

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

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.

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