Garlic and Thyme Potato Salad with Leeks

5 Comments

This post may contain affiliate links. Please read my disclosure policy.

Jump to Recipe
Garlic and Thyme Potato Salad with Leeks recipe by Barefeet In The Kitchen

Despite the fact that it is mid-January, I was craving potato salad late last night. Luckily, I had roasted breakfast potatoes sitting in the refrigerator next to some hard-boiled eggs waiting for snacking.

I also had some fresh leeks and herbs from the farmer’s market and a jar of garlic infused vinegar that I’d been wanting to try in a salad dressing. With everything right there at my fingertips, this salad took just a few minutes to put together.

Sometimes it pays to keep those potatoes and eggs ready to go.

I really liked the mild onion-y crunch of the leeks, along with the loaded garlic flavor. I ate some of this salad with crackers as a late night snack and then served it with roasted chicken for the next day’s lunch.

I’m looking forward to making this again, although next time I will be making a double batch.

Garlic and Thyme Potato Salad with Leeks recipe by Barefeet In The Kitchen

 

Get New Recipessent to your inbox!
We never share your information with third parties and will protect it in accordance with our Privacy Policy.

Garlic and Thyme Potato Salad with Leeks

Pin Print Review
Servings: 4 servings

Ingredients 

  • 3 cups roasted potatoes cooled and chopped into 1/2" pieces
  • 2 eggs hardboiled, peeled and chopped small
  • 6-8 large black olives thinly sliced or chopped small
  • 2 tablespoons leeks sliced very thin
  • 2 teaspoons fresh thyme finely minced, adjust to taste
  • 2 teaspoons fresh dill finely minced, adjust to taste
  • 3 tablespoons sour cream
  • 3 tablespoons mayonnaise
  • 1 large garlic clove minced
  • 1-2 tablespoons white wine vinegar I used the garlic infused vinegar from the preserved garlic
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly cracked black pepper

Instructions

  • Combine the potatoes, eggs, olives, leeks, thyme and dill in a bowl and toss to combine. In a second small bowl, combine the sour cream, mayonnaise, garlic, vinegar, salt and pepper. Pour the dressing over the potato mixture and toss gently to coat thoroughly. Chill for a couple hours before serving. Enjoy!
Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!

Pin this nowto remember it later
Pin this recipe0

Filed under: , , ,

Tagged with:

Related Posts

Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

Reader Interactions

5 Comments Leave a comment or review

    Rate & Comment

    Rating




    You can now include images of your recipes in your comments! You'll need to register or log in to upload images.

  1. Sue/the view from great island says

    I get those strange summer picnic kinds of cravings right about now too. Actually, it's warm enough here today to actually have a picnic! I've never thought to use roasted potatoes in a salad, and I love the leeks and olives, it sounds like it has a lot more flavor than my regular go-to version.

  2. Chris says

    Great, I'm not the only one that gets freakish cravings for potato salad in the heart of winter! I like the dressing for this, nice touch.