This is a tangy, crunchy salad that stands up to outdoor parties where a mayonnaise based dressing is risky. I have not made it without the white wine but I imagine you can skip it and add a little more vinegar. It is adapted from an original recipe by Jacques Pepin.
- 2 1/2 pounds small red potatoes
- 1/3 plus 2 Tablespoons extra virgin olive oil
- 1 medium to large leek, thinly sliced
- ½ cup chopped Vidalia onion, rinsed and squeezed dry in a paper towel
- ½ cup flat leaf parsley, chopped
- 2 teaspoons garlic, minced
- 3 Tablespoons Dijon mustard
- 3 tablespoons dry white wine
- 2 Tablespoons red wine vinegar
- ½ teaspoon Kosher salt
- ½ teaspoon fresh ground pepper
Boil the potatoes over high heat until just tender all the way through – do not overcook. Drain until they are dry and warm enough to handle, then slice them about ¼ inch thick.
While the potatoes are cooling make the dressing:
Heat the two Tablespoons of olive oil and sauté the leeks until they are soft but not brown. Transfer them to a large bowl and add the onion, parsley, garlic, mustard, wine, red wine vinegar, salt, pepper and the 1/3 cup of olive oil. Slice the potatoes into the dressing and mix everything together gently.
Serve warm or at room temperature – it’s best the same day but you can make it ahead one day, put it in the fridge and then bring it to room temperature before serving. Do not heat it in the microwave.