Grilled Leek Potato Salad

Name: Grilled Leek Potato Salad
Total time: 40 min
Yield: 8 serving(s)
Ingredients: 2 lb. new red potatoes; Kosher salt and pepper; 2 medium leeks, white and light green parts only, halved lengthwise; 3 tbsp. plus 2 tsp olive oil; 1 tbsp. finely grated lemon zest; 1/4 tsp. red pepper flakes; 2 tbsp. cider vinegar; 2 tbsp. whole-grain mustard

By The Good Housekeeping Test KitchenPublished: May 29, 2019

Mike Garten

Yields:

8 serving(s)

Total Time:

40 mins

Cal/Serv:

170

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Dress up a classic summer barbecue side with buttery leeks.

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Ingredients

2 lb.
new red potatoes
Kosher salt and pepper
2
medium leeks, white and light green parts only, halved lengthwise
3 Tbsp.
plus 2 tsp olive oil
1 Tbsp.
finely grated lemon zest
1/4 tsp.
red pepper flakes
2 Tbsp.
cider vinegar
2 Tbsp.
whole-grain mustard

Directions

1. Step 1Heat grill to medium-high. Place potatoes in large pot, add enough cold water to cover by 2 inches, and bring to a boil. Add 2 teaspoons salt, reduce heat, and simmer until just tender, 12 to 15 minutes. Drain and run under cold water to cool.
2. Step 2While potatoes cook, brush leeks with 2 teaspoons oil, then place on grill cut sides down and grill, covered, until charred and nearly tender, 6 minutes. Turn and cook 2 minutes more. Transfer to bowl, cover with plastic wrap, and let sit at least 5 minutes.
3. Step 3Meanwhile, in large bowl, combine lemon zest, pepper flakes, vinegar, mustard, remaining 3 tablespoons oil, and 1/2 teaspoon each salt and pepper.
4. Step 4Halve potatoes, or quarter if large. Chop leeks and toss with vinaigrette, then fold in potatoes.