Herb and Leek Potato Salad (no mayo, no eggs)

The potato salad of all potato salads - bursting with flavor and easy to make in just about 25 minutes! Creamy, tender potatoes tossed with generous amounts of fresh herbs and sauteed leeks, in a tangy red wine vinaigrette. Made without eggs or mayo, it's not only vegetarian but vegan, too!

📝 Ingredients

• 1 1/2 pounds baby gold potatoes (or another baby waxy potato)
• 1-2 Tablespoons olive oil
• 2 cups leek (white and light green sliced (2 medium))
• 2 tablespoons fresh dill (chopped)
• 2 tablespoons fresh chives (chopped)
• 2 tablespoons fresh parsley (finely chopped)
• 4 tablespoons scallions ((2 whole) white and green parts, chopped)
• 2 tablespoons red wine vinegar
• 1 teaspoon Dijon mustard
• 1-2 cloves garlic (finely minced or pressed)
• 1 teaspoon fine sea salt
• 1 - 1 1/2 Tablespoons extra virgin olive oil (or neutral oil of choice)

👨‍🍳 Instructions

1. 1Add whole, cleaned potatoes to a large pot. Cover them with 1 inch of water and add a hearty pinch of salt. Bring to a boil for 15 minutes or so, until the potatoes are fork-tender. Drain, then let cool slightly until you can handle them. Cut into half or quarters, depending on their size.
2. 2Meanwhile, add oil to just coat the bottom of a medium skillet. Heat over medium-high heat, then add the sliced leeks and a pinch of salt. Cook for 8-10 minutes, stirring occasionally, until golden brown. Remove from heat and set aside.
3. 3Dressing: whisk together all of the dressing ingredients except for the oil, then slowly drizzle in the oil while whisking. Once the potatoes are cut but still warm, toss them in dressing and let sit for 5-10 minutes if you have time - this helps them absorb the flavor. The longer they rest, the better!
4. 4Stir in the fresh herbs, scallion, and leek until combined. Serve at room temperature or cool in the fridge, and enjoy!