Roasted Potato Leek Salad

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Table of Content

1.  Roasted Potato Leek Salad Recipe
   1. Roasted Potato Leek Salad Ingredients
      1. Honey Mustard Dressing
   2. Roasted Potato Leek Salad Preparation

 Roasted Potato Leek Salad Recipe

Number of servings:4 | Total Time:30 minutes

Roasted Potato Leek Salad

Roasted Potato Leek Salad Ingredients

• 1½ pounds Yukon Gold potatoes
• 3 leeks
• 2 tablespoons extra-virgin olive oil
• 2 teaspoons salt
• 1 teaspoon red pepper flakes
• 1 (8-ounce) bag mixed greens

Honey Mustard Dressing

• ¼ cup mayonnaise
• 1 tablespoon yellow mustard
• 1 tablespoon honey
• 1 teaspoon white vinegar
• Freshly ground black pepper
• ½ teaspoon kosher salt

Roasted Potato Leek Salad Preparation

1. In a small bowl, whisk all the ingredients together. Taste and add more honey, 1 tablespoon at a time, to your desired sweetness. Store any leftover dressing in an airtight container in the refrigerator for up to 1 week.
2. Preheat the oven to 425°F.
3. Cut the potatoes into large pieces or quarters. Leave skins on.
4. Wash the leeks of any dirt and slice the white bulbs all the way up until the pale green, softer part of the stalks.
5. On a baking sheet, toss the potatoes and leeks together with olive oil, salt, and red pepper flakes.
6. Roast in the oven for about 25 minutes or until the potatoes are fork-tender, stirring once about halfway through.
7. After roasting, toss the potatoes, leeks, mixed greens, and 3 tablespoons of Honey Mustard Dressing together in a large bowl.