Dill and fennel are at their very best in the summer, and potato salad generally goes over well. This one is lighter tasting than many.
The salad can be refrigerated in a covered container for up to 1 week. Potatoes can absorb a good deal of dressing, so you might want to keep a little extra vinaigrette to toss with leftovers. In any case, be sure to re-toss the salad before serving as the dressing will have settled to the bottom.
Servings: 4 - 6
- 5 large or 10 small peeled potatoes, cut into bite-size chunks
- 2 1/2 cups chopped leeks (may substitute scallions, garlic scapes or red onion)
- 2 to 3 ribs celery, cut into 1/4-inch dice
- 1 1/2 cups chopped feathery greens, such as dill or fennel fronds
- 2/3 cup vinaigrette, homemade or store-bought (such as Brianna's Real French Vinaigrette)
- Freshly ground black pepper
In a large pot of lightly salted water, cook the potatoes for about 15 minutes or until fork tender. Drain and let cool.
Combine the leeks, celery, greens and potatoes in a large bowl. Add enough vinaigrette so that some of it pools in the bottom of the bowl; you probably will not need the entire 2/3 cup. Add salt and pepper to taste. Cover and refrigerate until ready to serve.
Adapted from Kathryn Banakis.
Tested by Jill Grisco.
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