A reinvented bistro-style potato salad featuring roasted baby potatoes, caramelized leeks, and a rich, creamy sauce gribiche full of character. A chic side dish that steals the show at the table!
When I was developing this recipe, my goal was to create a side dish worthy of a sauce gribiche… because this classic French sauce is so rich and delicious: it almost steals the spotlight from whatever it’s paired with!
Combining it with baby potatoes and caramelized leeks creates a sort of deconstructed potato salad — giving it a slightly fancier twist than the original, and making it perfect for entertaining. I truly hope you give it a try!
Add the potatoes and leek pieces to a pot. Fill with water and bring to a boil. Cook for about 10 minutes, until the potatoes and leeks are tender when pierced with a knife.
Meanwhile, grate or finely chop the eggs and transfer them to a bowl. Add all the other sauce gribiche ingredients, mix well, and set aside.
When the potatoes and leeks are cooked, drain them and cut the potatoes in half. Make sure to drain the leeks thoroughly to remove as much water as possible.
Heat a large cast-iron skillet with the sunflower oil. Fry the potatoes and leeks for at least 3 minutes on each side, aiming for a beautiful golden caramelization. Set aside.
Serve the sauce gribiche on the bottom of a plate, then add the potatoes and leeks on top. Drizzle with olive oil, sprinkle with Maldon salt, and garnish with chopped flat-leaf parsley. SO good.
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