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. Barefeet In The Kitchen creator video with Mary Younkin
I’m looking forward to making this again, although next time I will be making a double batch.
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Garlic and Thyme Potato Salad with Leeks
SavePinPrintReviewServings: 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!
