Potato, Leek and Morel Salad With Truffle Oil Vinaigrette Recipe

Name: Potato, Leek and Morel Salad With Truffle Oil Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound small new potatoes, halved; 8 small leeks, trimmed and cleaned; 2 teaspoons olive oil; 3 tablespoons thinly sliced scallions; 10 ounces fresh morels, cleaned and halved or quartered, if large; 1/2 teaspoon kosher salt; 1/2 teaspoon Dijon mustard; 2 tablespoons sherry vinegar; 1/2 teaspoon kosher salt; Freshly ground pepper to taste; 2 teaspoons truffle oil

Servings: persons

1 pound small new potatoes, halved
8 small leeks, trimmed and cleaned
2 teaspoons olive oil
3 tablespoons thinly sliced scallions
10 ounces fresh morels, cleaned and halved or quartered, if large
1/2 teaspoon kosher salt
1/2 teaspoon Dijon mustard
2 tablespoons sherry vinegar
1/2 teaspoon kosher salt
Freshly ground pepper to taste
2 teaspoons truffle oil

1
To make the salad, place the potatoes in a large saucepan and cover with cold water.
2
Simmer over medium heat until tender, about 15 minutes.
3
Drain and set aside.
4
Bring a medium-size pot of lightly salted water to a boil, add the leeks and poach until tender, about 10 minutes.
5
Drain and set aside.
6
Heat the olive oil in a large nonstick skillet over medium heat.
7
Add the scallions and cook until soft, about 3 minutes.
8
Add the morels and cook, stirring occasionally, for 10 minutes.
9
Toss in the potatoes and season with salt.
10
To make the vinaigrette, whisk together the mustard, vinegar, salt and pepper.
11
Whisk in the truffle oil.
12
Toss the vinaigrette with the morel mixture.
13
Cut the leeks in half lengthwise.
14
Mound the salad in the center of 4 plates and prop the leek halves around the salad.
15
Serve immediately.

133

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 pound small new potatoes, halved, 8 small leeks, trimmed and cleaned, 2 teaspoons olive oil, 3 tablespoons thinly sliced scallions, and more.

Yes, Potato, Leek and Morel Salad With Truffle Oil Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Potato, Leek and Morel Salad With Truffle Oil Vinaigrette

How did you like this recipe?

Frequently Asked Questions