Tony's Fingerling Potato Salad
Mixed fingerling potatoes combined with chopped wild leeks (ramps) for a refreshing salad with a hint of truffle and lemon. A potato salad worthy of a formal luncheon or dinner. Very easy to prepare yet a classic.
In a small bowl, combine all vinaigrette ingredients and set aside.
Fill a large pot with water and bring to a boil. Cube the potatoes. Add potatoes and coarse sea salt to boiling water.
Cover partially and cook until almost tender, 10-15 minutes.
Drain potatoes. Allow potatoes to cool thoroughly. When cool enough to handle place them into a large serving bowl.
Pour vinaigrette over mixture and toss gently.
Add leeks & cheese; toss again.
Chill before serving.