Recipes Yukon Gold Potato Salad with Leeks Be the first to rate & review! Delicious, Quick Side Dishes Potato Salad Recipes By Daniel Boulud Daniel Boulud Instagram The French chef and restaurateur Daniel Boulud has restaurants in New York City, Boston, Washington, D.C., Palm Beach, Miami, Toronto, Montréal, London, Singapore, and Dubai in addition to New York City, Boston, Washington, D.C., Palm Beach, Miami and Toronto. Daniel is mostly known for the eponymously named restaurant he owns in New York City, which received two Michelin stars for its cuisine.One of America's top culinary authorities, Chef Daniel Boulud hails from Lyon, France. He has continually evolved cuisine since arriving in New York City in 1982. He has also expanded his reach to properties across the U.S., as well as Toronto, Montreal, Dubai, Singapore, and The Bahamas.Although he has received many accolades for his culinary empire, his inspiration remains grounded in the rhythm of the seasons. Boulud's signature remains the soulful, French dishes rooted in contemporary flair he brings to his restaurants around the world. Food & Wine's Editorial Guidelines Updated on March 29, 2015 Print Rate It Share Share Tweet Pin Email Yield: 6 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 crème fraîche 1 tablespoon sherry vinegar 2 tablespoons minced chives Salt and freshly ground white pepper Directions Bring a large saucepan of salted water to a boil. Add the potatoes and cook until barely tender, about 2 minutes. Add the leeks and cook until the potatoes are tender, about 2 to 3 minutes longer. Drain the potatoes and leeks and cool under running water. Drain again and pat thoroughly dry with paper towels. In a medium bowl, whisk the crème fraîche with the sherry vinegar and chives and season with salt and white pepper. Fold in the potatoes and leeks and serve. Make Ahead The potato salad can be refrigerated for up to 1 day. Bring to room temperature before serving. Serve With Marinated Mackerel with Yukon Gold Potato Salad Rate it Print