FINGERLING POTATO, LEEK + MUSTARD SALAD
Served warm or cold, this 'salad' is perfect for spring barbecues, park picnics, or a simple weeknight side. Its quick to prepare, keeps well, and is fully loaded with flavour. If you're wanting to eat this as a main, toss in a can of lentils before serving.
FINGERLING POTATO, LEEK + MUSTARD SALAD // serves 4-6 as a side
15 fingerling potatoes, halved lengthwise
1 leek, halved lengthwise then roughly chopped
1/2 cup loosely packed flat leaf parsley
1 T mustard seeds
5 T olive oil, divided as described below
1 T white wine vinegar
1/2 T dijon mustard
What to do:
Place the halved potatoes in a large pot. Cover with water plus ~3". Bring to a boil, then reduce to a simmer. Cook for 10-12 minutes until fork tender.
While the potatoes are boiling, heat 1 T olive oil in a frying pan on med-high heat. Saute the leeks for roughly 6 minutes, until slightly browned. Stir throughout to avoid sticking and even cooking. When ready, transfer to a large bowl and set aside.
Using the same pan, heat 2 T olive oil and the mustard seeds over medium heat. Heat until the seeds begin to pop, then transfer to a glass measuring cup or small bowl (seeds and oil).
Add the remaining dressing ingredients to the mustard seeds: 1 T olive oil, vinegar, dijon and a dash of salt and pepper. Whisk well.
Drain your potatoes and transfer to the large bowl with the leeks. Toss in the parsley and the dressing and mix well. Be gentle so as to not destroy the potatoes.