Warm Potato Leek Salad Recipes

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WARM POTATO LEEK SALAD



Warm Potato Leek Salad image

Make and share this Warm Potato Leek Salad recipe from Food.com.

Provided by Food.com

Categories     Thanksgiving

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 8

2 tablespoons Dijon mustard
1 tablespoon red wine vinegar
1/4 cup canola oil
salt & freshly ground black pepper
3/4 lb small fingerling potato
1 lb peas, if frozen, thaw first
2 medium leeks, white and tender green parts only, split lengthwise then cut crosswise into 1-inch pieces
1/4 cup snipped chives

Steps:

  • In a large bowl, whisk the mustard with the vinegar. Whisk in the canola oil in a thin stream and season with salt and pepper.
  • Bring 2 medium saucepans of salted water to a boil. Add the potatoes to one and cook for 20 minutes.
  • Cook the leeks until transparent, add the peas and cook until warmed but still vibrant green. Drain any excess liquid and pat dry; add to the vinaigrette. Drain the potatoes and slice 1/2 inch thick; add to the bowl.
  • Add the chives, season with salt and pepper and gently toss the salad. Serve warm.

Nutrition Facts : Calories 307, Fat 14.4, SaturatedFat 1.1, Sodium 111.4, Carbohydrate 37.7, Fiber 9.3, Sugar 9.5, Protein 8.5

BACON AND LEEK WARM POTATO SALAD



Bacon and Leek Warm Potato Salad image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

4 large Idaho potatoes, peeled and thinly sliced
Salt
Extra-virgin olive oil, for drizzling
8 slices center cut bacon, chopped
2 ribs celery, chopped
1 carrot, peeled then thinly sliced with a vegetable peeler, then chopped into bits
2 leeks
1/2 cup dry white wine, eyeball it
1/2 cup chicken stock, eyeball it
2 tablespoons fresh thyme, 5 to 6 sprigs, stripped and chopped
Black pepper

Steps:

  • Place potatoes in a pot and cover with water. Bring to a boil, salt water and cook until just tender 10 minutes.
  • Heat a medium skillet over medium high heat. Add a liberal drizzle of extra-virgin olive oil and the bacon. Cook bacon until crisp.
  • Reserve bacon on paper towel lined plate, removing it from the pan with a slotted spoon. Drain some of the fat, leaving about 3 tablespoons in the pan. Add celery and carrots to the pan. While the vegetables cook, cut leeks lengthwise then into half moon slices 1/2- inch thick. Run the leeks under cold water and separate every layer to release the trapped grit. Drain well. Add leeks to sauteed veggies and cook another 4 to 5 minutes until tender. Deglaze the pan with wine and pick up any pan drippings. Reduce heat to low and add chicken stock and thyme.
  • Drain potatoes and return to hot pot to cook off water then transfer the potatoes to the skillet with the vegetables and stock. Carefully combine the potatoes and vegetables, add bacon back to the pan then season the warm salad with salt and black pepper, to taste.

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