Warm Potato Leek Salad

1. 1

   In a large bowl, whisk the mustard with the vinegar. Whisk in the canola oil in a thin stream and season with salt and pepper.

2. 2

   Bring 2 medium saucepans of salted water to a boil. Add the potatoes to one and cook for 20 minutes.

3. 3

   Cook the leeks until transparent, add the peas and cook until warmed but still vibrant green. Drain any excess liquid and pat dry; add to the vinaigrette. Drain the potatoes and slice 1/2 inch thick; add to the bowl.

4. 4

   Add the chives, season with salt and pepper and gently toss the salad. Serve warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.