Lunch: Yukon Gold Potato Salad with Leeks

Ingredients

1 1/2 pounds Yukon Gold potatoes, peeled and cut into 1/4 -inch dice
2 small leeks, white part only, cut into 1/4 -inch dice
2/3 cup crème fraîche
1 tablespoon sherry vinegar
2 tablespoons minced chives
Salt and freshly ground white pepper

Instructions

Bring a large saucepan of salted water to a boil. Add the potatoes and cook until barely tender, about 2 minutes. Add the leeks and cook until the potatoes are tender, about 2 to 3 minutes longer. Drain the potatoes and leeks and cool under running water. Drain again and pat thoroughly dry with paper towels.
In a medium bowl, whisk the crème fraîche with the sherry vinegar and chives and season with salt and white pepper. Fold in the potatoes and leeks and serve.

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