New recipes can come from many sources. This one was attached to a package of leeks. Ocean Mist leeks. The recipe is from….surprise…..Ocean Mist. I’m usually leery of recipes that come attached to produce or are in the produce aisle on a recipe card. But this one caught my eye and sounded good. Too good to ignore. So I tried it with just some minor tweaks, and guess what? It was good. No, it was very good. The intense flavors of the grilled veggies mingled beautifully with olives, balsamic vinegar, garlic and olive oil and left my mouth with a lingering sweetness.
Okay, I mean I really liked it, but hubby wouldn’t take a second bite. He said potato salad is supposed to have mayonnaise on it, not oil and vinegar. Hey, it’s okay. I mean after 45-11/12 years, I’m used to it. So I ate it all myself. Not all at once of course. Since there was no mayo in the salad, it was really good sautéed with eggs for breakfast.
And I enjoyed it for lunch too. I’ll make this again – when we have company.
Grilled Leek & Baby Yukon Gold Potato Salad
INGREDIENTS: 8 baby Yukon Gold potatoes, boiled till almost tender, cooled
1 large leek rib, split, washed under cool running water
3 Tbsp. roasted red peppers, chopped
2 Tbsp. chopped olives
3 Tbsp. white balsamic vinegar
1/4 tsp. garlic, grated or finely chopped
Sea Salt and Pepper to taste
2 Tbsp. good-quality extra-virgin olive oil (I used Colavita)
Grill potatoes and leek till tender, about 10 minutes on a medium-hot grill (375-400F), turning once. Remove; coarsely chop; combine with remaining ingredients in bowl and toss. Serve warm or chilled. This will serve 4 small eaters, or two big eaters. Double or triple recipe for a larger group.