Follow these steps for perfect results
Dijon mustard
red wine vinegar
canola oil
salt
black pepper
freshly ground
fingerling potato
small
asparagus
cut into 2-inch lengths
leeks
white and tender green parts only, split lengthwise then cut crosswise into 1-inch pieces
chives
snipped
Whisk together Dijon mustard and red wine vinegar in a large bowl.
Slowly whisk in canola oil in a thin stream to emulsify the vinaigrette.
Season the vinaigrette with salt and freshly ground black pepper to taste.
Bring two medium saucepans of salted water to a boil.
Add fingerling potatoes to one saucepan and cook for 20 minutes, or until tender.
Add asparagus and leeks to the other saucepan and cook for 5 minutes, or until tender-crisp.
Drain the asparagus and leeks and pat them dry.
Add the drained asparagus and leeks to the bowl with the vinaigrette.
Drain the potatoes and slice them 1/2 inch thick.
Add the sliced potatoes to the bowl with the vinaigrette and other vegetables.
Add snipped chives to the salad.
Season the salad with additional salt and pepper, if needed.
Gently toss the salad to combine all ingredients.
Serve the salad warm.
Expert advice for the best results
For a richer flavor, roast the potatoes instead of boiling them.
Add a sprinkle of crumbled bacon or goat cheese for extra flavor.
Adjust the amount of Dijon mustard and red wine vinegar to taste.
Serve immediately for the best texture and flavor.
Everything you need to know before you start
15 minutes
The vinaigrette can be made ahead of time.
Serve in a shallow bowl, artfully arranged to showcase the different vegetables.
Serve as a side dish with grilled meats or fish.
Serve as a light lunch with a crusty bread.
Serve as part of a potluck or buffet.
The crisp acidity of Sauvignon Blanc complements the tangy vinaigrette.
A light-bodied Pale Ale won't overpower the delicate flavors of the salad.
Discover the story behind this recipe
Potato salads are common throughout Europe and North America.
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