Warm Potato Leek Salad

• Dijon mustard↗2 tablespoons
• red wine vinegar↗1 tablespoon
• canola oil↗1⁄4 cup
• salt & freshly ground black pepper
• small fingerling potato↗3⁄4 lb
• peas, if frozen, thaw first↗1 lb
• medium leeks, white and tender green parts only, split lengthwise then cut crosswise into 1-inch pieces↗2
• snipped chives1⁄4 cup

Step-by-step instructions

1. 1

   In a large bowl, whisk the mustard with the vinegar. Whisk in the canola oil in a thin stream and season with salt and pepper.

2. 2

   Bring 2 medium saucepans of salted water to a boil. Add the potatoes to one and cook for 20 minutes.

3. 3

   Cook the leeks until transparent, add the peas and cook until warmed but still vibrant green. Drain any excess liquid and pat dry; add to the vinaigrette. Drain the potatoes and slice 1/2 inch thick; add to the bowl.

4. 4

   Add the chives, season with salt and pepper and gently toss the salad. Serve warm.