Potato-leek vinaigrette from Sundays at Moosewood Restaurant: Ethnic and Regional Recipes from the Cooks at the Legendary Restaurant (page 491) by Moosewood Collective

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Rutabaga on May 29, 2017

    This was a surprisingly delightful version of potato salad, made on a whim when I was looking for a dish that used both leeks and red peppers, and possibly dill (thanks, Eat Your Books!). I used red potatoes, Tuscan olive oil, and Espelt white wine vinegar, and the salad was fresh and zingy, just right for an early summer evening. It's quite easy to put together, and, like most vinegar-based potato salads, I imagine the flavor will deepen overnight. The leeks are wonderful here - sweet and silky, with a gentle onion perfume.

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