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 creme fraiche
• 1 tablespoon sherry vinegar
• 2 tablespoons minced chives
• Salt and freshly ground white pepper

Instructions

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