Monday, January 21, 2013

Garlic and Thyme Potato Salad with Leeks

Garlic and Thyme Potato Salad with Leeks recipe by Barefeet In The Kitchen

Despite the fact that it is mid-January, I was craving potato salad late last night. Luckily, I had
roasted breakfast potatoes sitting in the refrigerator next to some hard-boiled eggs waiting for snacking. I also had some fresh leeks and herbs from the farmer's market and a jar of garlic infused vinegar that I'd been wanting to try in a salad dressing. With everything right there at my fingertips, this salad took just a few minutes to put together. Sometimes it pays to keep those potatoes and eggs ready to go.

I really liked the mild onion-y crunch of the leeks, along with the loaded garlic flavor. I ate some of this salad with crackers as a late night snack and then served it with roasted chicken for the next day's lunch. I'm looking forward to making this again, although next time I will be making a double batch.

Garlic and Thyme Potato Salad with Leeks
Yield: 4 servings
(printable recipe)

3 cups roasted potatoes, cooled and chopped into 1/2" pieces
2 eggs, hardboiled, peeled and chopped small
6-8 large black olives, thinly sliced or chopped small
2 tablespoons leeks, sliced very thin
2 teaspoons fresh thyme, finely minced, adjust to taste
2 teaspoons fresh dill, finely minced, adjust to taste
3 tablespoons sour cream
3 tablespoons mayonnaise
1 large garlic clove, minced
1-2 tablespoons white wine vinegar, I used the garlic infused vinegar from the preserved garlic
1/2 teaspoon kosher salt
1/4 teaspoon freshly cracked black pepper

Combine the potatoes, eggs, olives, leeks, thyme and dill in a bowl and toss to combine. In a second small bowl, combine the sour cream, mayonnaise, garlic, vinegar, salt and pepper. Pour the dressing over the potato mixture and toss gently to coat thoroughly. Chill for a couple hours before serving. Enjoy!

Garlic and Thyme Potato Salad with Leeks recipe by Barefeet In The Kitchen




ONE YEAR AGO TODAY: Baked Spring Rolls with Chicken and Ranch Dip

5 comments:

  1. Sounds delicious Mary. I wish I could create dishes like you do.

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  2. This past year I saw an episode of Barefoot Contessa on the Food Network and she was roasting her potatoes for potato salad. I tried it and so loved the way it turned out that now I always use roasted potatoes. So this looks like a recipe that we will love! Thanks.

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  3. I get those strange summer picnic kinds of cravings right about now too. Actually, it's warm enough here today to actually have a picnic! I've never thought to use roasted potatoes in a salad, and I love the leeks and olives, it sounds like it has a lot more flavor than my regular go-to version.

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  4. I wasn't craving potato salad until now! I haven't tried roasting potatoes first but it sounds wonderful. Pretty and creamy - yum.

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  5. Great, I'm not the only one that gets freakish cravings for potato salad in the heart of winter! I like the dressing for this, nice touch.

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