I also took this to my church for one of our luncheons. It was really liked by everyone that was there for a meal. It’s a nice change from a traditional potato salad, but it isn’t too different that it scares people away. Whenever I am making this for a larger group, I usually double the recipe. If I don’t, it seems like there is never enough to go around. Check out what they are saying about this recipe over at Group Recipes:
“Potatoes are liked by everyone.I prepared this salad and it was hit on my dinner table.I love potatoes .So I like this salad.”
There aren’t too many people that I know that don’t love potatoes, so I can’t really go wrong with this dish.
Ingredients
3lbs kipfler potatoes (or other waxy potatoes), scrubbed and thickly sliced
1 leek, sliced
3T olive oil
3oz extra virgin olive oil
1T yellow mustard seeds
1t sweet smokey paprika
2T sherry vinegar
2T lemon juice
zest 1 lemon
1/2 bunch chives
Instructions
Preheat your oven to 430F. Toss the potatoes in the olive oil and place in one single layer on a large baking tray. Season this well then roast, stirring occasionally until golden and crispy (about 50 minutes).
For the dressing, heat 3oz extra virgin oil in a small saucepan and add leek and mustard seeds. Cook over a low-medium heat for about 10 minutes or until the leek is very soft. Remove from the heat and stir in lemon juice, vinegar, paprika, and zest.
Place the hot potatoes on a serving platter and pour over the dressing. Toss to combine. When ready to serve sprinkle with some chopped chives. Serve warm or at room temperature.
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Quick Tip: Add in some hot sauce for some added zip.
Thanks again to Group Recipes for this delicious recipe.