Chef Mark Margiotta’s Smashed Potato Leek Salad
Not your mayonnaise heavy July 4th potato salad, not your grandma's German potato salad. Chef Mark's version is tangy and upbeat, with lightly smashed potatoes and caramelized leeks for an updated, modern look.
Prep
Cook time
Gallery
Ingredients
For
4
Batch(es)
Ingredients
| 1 pound small yellow, red, or white potatoes (use a small waxy potato) |
| 1 tablespoon apple cider vinegar |
| 1/4 cup herb aioli |
| 1/2 tablespoon whole grain mustard |
| 1 diced white part leek, rinsed and caramelized in a pan |
| 1/4 stalk celery |
| 1 small finely chopped pickle |
| 1 pinch salt |
Chef Mark Margiotta’s Smashed Potato Leek Salad Directions
- Add potatoes to a large pot and cover with 1 ½ inches of water. Season with salt- use 1 teaspoon for every quart of water.
- Bring the water to a boil then reduce to a low simmer. Cook for 15 minutes or until easily pierced with a fork.
- When potatoes are fork tender, strain and let steam cool to room temperature.
- While potatoes are boiling, sauté washed and sliced leeks in a frying pan with a glue of olive oil.
- Optional: Season potatoes with vinegar and refrigerate for 1 hour.
- Smash potatoes with the base of a glass or roughly chop into bite-sized chunks, then add to a large bowl.
- Add caramelized leeks, celery, whole grain mustard, pickle + aioli. Mix well. Season with salt, to taste.
