Garlic and Thyme Potato Salad with Leeks

Despite the fact that it is mid-January, I was craving potato salad late last night. Luckily, I had
roasted breakfast potatoes sitting in the refrigerator next to some hard-boiled eggs waiting for snacking. I also had some fresh leeks and herbs from the farmer's market and a jar of garlic infused vinegar that I'd been wanting to try in a salad dressing. With everything right there at my fingertips, this salad took just a few minutes to put together. Sometimes it pays to keep those potatoes and eggs ready to go.

I really liked the mild onion-y crunch of the leeks, along with the loaded garlic flavor. I ate some of this salad with crackers as a late night snack and then served it with roasted chicken for the next day's lunch. I'm looking forward to making this again, although next time I will be making a double batch.

Garlic and Thyme Potato Salad with Leeks
Yield: 4 servings

3 cups roasted potatoes, cooled and chopped into 1/2" pieces
2 eggs, hardboiled, peeled and chopped small
6-8 large black olives, thinly sliced or chopped small
2 tablespoons leeks, sliced very thin
2 teaspoons fresh thyme, finely minced, adjust to taste
2 teaspoons fresh dill, finely minced, adjust to taste
3 tablespoons sour cream
3 tablespoons mayonnaise
1 large garlic clove, minced
1-2 tablespoons white wine vinegar, I used the garlic infused vinegar from the preserved garlic
1/2 teaspoon kosher salt
1/4 teaspoon freshly cracked black pepper

Combine the potatoes, eggs, olives, leeks, thyme and dill in a bowl and toss to combine. In a second small bowl, combine the sour cream, mayonnaise, garlic, vinegar, salt and pepper. Pour the dressing over the potato mixture and toss gently to coat thoroughly. Chill for a couple hours before serving. Enjoy!

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