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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