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Bowl of leek scape potato salad with a wooden spoon.

Spring Potato Salad with Leek Scapes

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5 from 11 reviews

Fresh, vibrant, and full of seasonal flavor! This Spring Potato Salad is made with tender potatoes, crunchy leek scapes, and a simple vinaigrette. Perfect for using farmers market finds or CSA produce!

  • Total Time: 4 hours 20 minutes
  • Yield: 6 Servings 1x

Ingredients

Units Scale
2 pounds of baby Red or Yellow Potatoes 3 Leek Scapes 1/2 cup of Celery Tops 1 bunch of Fresh Chives 1 bunch of Fresh Dill 10 Fresh Basil Leaves 1/4 cup of Avocado Oil 1/4 cup of Champagne Vinegar 2 teaspooons of salt 1/2 teaspoons of pepper 2 teaspoons of Sugar 2 teaspoons of Dijon Mustard

Instructions

  1. Bring a large stock pot of water to a boil. While you are waiting for the water to boil, cut the potatoes in half or in quarters depending on size, making sure the pieces are of similar size for even cooking.
  2. While the water heats up, slice the leek scapes, chop the chives until you have 1/2 cup, chop the dill until you have 1/2 cup, chop the celery tops, and chop the basil leaves.
  3. Once the water is boiling, carefully place potatoes in the pot, and wait for it to come back to a boil. Once water is boiling, turn down heat to medium high, and cook for about 5 to 8 minutes, or until potatoes are easily pierced with a fork.
  4. While potatoes are cooking, add the 1/4 cup of oil, 1/4 cup of champagne vinegar, and 2 teaspoons each of salt, pepper, granulated sugar, and dijon mustard and stir vigorously.
  5. When the potatoes are done cooking, allow them a few minutes to cool a little and add all of the chopped herbs and celery tops to the vinaigrette and stir. Add the chopped leek scapes and cooked potatoes and stir well. Serve immediately or chill before serving.

Notes

This potato salad is best eaten within two days of making it. You can store it in a bowl with a tight fitting lid in the refrigerator.

You can serve this salad cold or at room temperature. It is great for picnics and outdoor dining because it does not contain mayonnaise.

Try tarragon, shaved parmesan, lemon zest, Spring onions, shallot, fresh thyme, or leeks as ways to change up this salad.

  • Author: Amy at The Copper Table
  • Prep Time: 10 minutes
  • Refrigeration time: 4 hours
  • Cook Time: 10 minutes
  • Category: Side Dishes and Salads
  • Cuisine: American

Nutrition

  • Serving Size: 1 cup
  • Calories: 299
  • Sugar: 4.3 g
  • Sodium: 859.4 mg
  • Fat: 9.7 g
  • Carbohydrates: 48.5 g
  • Protein: 7.3 g
  • Cholesterol: 0 mg

Find it online: https://thecoppertable.com/potato-salad-with-leek-scapes-and-herbs/