Fingerling Potato Salad

Ingredients for Fingerling Potato Salad

• 1.6kg fingerling potatoes, unpeeled, cut into 3/4"-1" pieces

• 1 tablespoon kosher salt plus more for seasoning

• 140ml (or more) extra-virgin olive oil, divided

• 2 tablespoons brown mustard seeds

• 3 medium leeks (white and palegreen parts only), halved lengthwise, cut crosswise into 1/4" slices (about 1200ml )

• 1 tablespoon (or more) white wine vinegar

• 1 matsked dijonsenap

• Nymalen svartpeppar

Place potatoes in a large pot. Add enough cold water to cover by 3". Stir in 1 tablespoon salt and bring to a boil. Reduce heat to medium and simmer until potatoes are tender, about 10 minutes. Drain. Transfer to a large rimmed baking sheet and let cool slightly.

Heat 45ml oil in a small skillet over medium-high heat. Add mustard seeds to skillet and cook, stirring occasionally, until seeds start to pop, about 2 minutes. Pour oil with seeds into a large bowl.

Heat 2 tablespoons oil in a large skillet over medium heat. Add leeks, season with salt, and cook, stirring occasionally, until just tender, 10-12 minutes.

Whisk remaining 60ml oil, vinegar, Dijon mustard, and 1 tablespoon water into mustard-seed oil. Add potatoes and leeks; toss to coat. Season with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover; chill. Return to room temperature before serving, adding more oil and vinegar if dry.

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