Warm Potato Salad with Creamy Dijon Dressing and Pumpernickel Croutons
- 3/4lb small potatoes
- 3 cups cubed pumpernickel bread (or any old bread you like)
- 1/4 cup olive oil, divided
- 2 leeks, cut in half, cleaned and cut into 3/4 inch pieces
- 1.5 tbsp dijon mustard
- 2 tbsp white wine vinegar
- juice of half a lemon
- 1/4 cup reserved cooking liquid from potatoes/leeks
- salt and pepper
- 3-4 sprigs flat leaf parsley, leaves finely sliced
- 10-12 blades of chives, chopped as small as you can manage (or green onions)
- Make the croutons: heat oven to 350 degrees F. Toss croutons with 1 tbsp of the olive oil, salt and pepper. Arrange in one layer on a parchment lined baking sheet. Place in the oven. Stir croutons up periodically for even browning. They take about 15 minutes.
- Start the potatoes: place the potatoes in a large pot and cover with cold water and a fat pinch of salt. Bring to a boil and keep at a lively simmer for about 15 minutes or until tender when pierced with a knife. Remove potatoes with a slotted spoon and set aside.
- Bring the water back to a boil and place the leeks in. Simmer for about 10 minutes or until soft. Remove with a slotted spoon and place in a blender.
- Make the dressing: to the cooked leeks, add dijon, white wine vinegar, lemon juice, 1/4 cup of potato/leek cooking water, remaining oil, salt and pepper. Blend until thoroughly pureed, being careful with the whole warm liquid blending thing. Pour into a small saucepan and keep on low while you cut the potatoes.
- Cut potatoes into little wedges or dices (they should still be warm). Place in serving dish and drizzle warm dressing on top. Place croutons and chopped herbs on top and serve.