Yukon Gold Potato Salad with Leeks

1. 1

   Bring a large saucepan of salted water to a boil.

2. 2

   Add the potatoes and cook until barely tender, about 2 minutes.

3. 3

   Add the leeks and cook until the potatoes are tender, about 2 to 3 minutes longer.

4. 4

   Drain the potatoes and leeks and cool under running water.

5. 5

   Drain again and pat thoroughly dry with paper towels.

6. 6

   In a medium bowl, whisk the creme fraiche with the sherry vinegar and chives and season with salt and white pepper.

7. 7

   Fold in the potatoes and leeks and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.