Tassel Ridge Fingerling Potato Salad
- 3½ lbs fingerling potatoes unpeeled, cut into ¾–1 inch pieces
- 1 Tbsp salt plus more for seasoning
- 9 Tbsp olive oil divided
- 2 Tbsp yellow mustard seeds or brown mustard seeds if you prefer smaller, hotter seeds
- 3 medium leeks white and pale green parts, halved lengthwise and cut crosswise into ¼ slices (you should have about 5 cups)
- 1 Tbsp white wine vinegar or more to taste
- 1 Tbsp Dijon mustard
- 1 Tbsp water
- freshly ground black pepper
Place potatoes in large pot. Add cold water to cover 3 inches. Stir in 1 tablespoon salt. Bring to a boil. Reduce heat to medium. Simmer about 10 minutes, or until potatoes are tender. Drain. Transfer to large, rimmed baking sheet. Cool slightly. Heat 3 tablespoons oil in small skillet over medium-high heat. Add mustard seeds. Cook, stirring occasionally, until seeds start to pop, about 2 minutes. Pour oil and seeds into large bowl. Heat 2 tablespoons oil in large skillet over medium-high heat. Add leeks. Season with salt, as desired. Cook, stirring occasionally, about 10 minutes, or until just tender. Whisk remaining 4 tablespoons oil, vinegar, Dijon mustard, and water into large bowl with mustard seed and oil mixture. Add potatoes and leeks. Toss to coat. Season with salt and pepper. Serves 8–10.
Chef’s Note: Salad can be made 1 day ahead. Cover and chill. Return to room temperature before serving. Add more oil and vinegar, if salad is dry.
Wine Recommendation—Tassel Ridge Iowa St. Croix Rosé
With this spicy recipe, I’d want a very fruity, flavorful rosé, and Tassel Ridge Iowa St. Croix Rosé is a good choice. Iowa St. Croix Rosé is a dry rosé with strawberry, raspberry, peach, and nectarine notes and a slightly drying finish. Made from St. Croix grapes grown in our Mahaska County, Iowa, vineyards. Serve at room temperature. —Bob Wersen, Owner, Tassel Ridge Winery