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.
- 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
- 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!