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Fingerling Potato Salad
- 3 1/2 pounds fingerling potatoes, unpeeled, cut into 3/4"-1" pieces
- 1 tablespoon kosher salt plus more for seasoning
- 9 tablespoons (or more) extra-virgin olive oil, divided
- 2 tablespoons brown mustard seeds
- 3 medium leeks (white and pale green parts only), halved lengthwise, cut crosswise into 1/4" slices (about 5 cups)
- 1 tablespoon (or more) white wine vinegar
- 1 tablespoon Dijon mustard
- Freshly ground black pepper
Directions:View on Bon Appetit
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