Potato, Leek and Morel Salad With Truffle Oil Vinaigrette

• 1 pound small new potatoes, halved
• 8 small leeks, trimmed and cleaned
• 2 teaspoons olive oil
• 3 tablespoons thinly sliced scallions
• 10 ounces fresh morels, cleaned and halved or quartered, if large
• 1/2 teaspoon kosher salt
• 1/2 teaspoon Dijon mustard
• 2 tablespoons sherry vinegar
• 1/2 teaspoon kosher salt
• Freshly ground pepper to taste
• 2 teaspoons truffle oil

1. To make the salad, place the potatoes in a large saucepan and cover with cold water.
2. Simmer over medium heat until tender, about 15 minutes.
3. Drain and set aside.
4. Bring a medium-size pot of lightly salted water to a boil, add the leeks and poach until tender, about 10 minutes.
5. Drain and set aside.
6. Heat the olive oil in a large nonstick skillet over medium heat.
7. Add the scallions and cook until soft, about 3 minutes.
8. Add the morels and cook, stirring occasionally, for 10 minutes.
9. Toss in the potatoes and season with salt.
10. To make the vinaigrette, whisk together the mustard, vinegar, salt and pepper.
11. Whisk in the truffle oil.
12. Toss the vinaigrette with the morel mixture.
13. Cut the leeks in half lengthwise.
14. Mound the salad in the center of 4 plates and prop the leek halves around the salad.
15. Serve immediately.

new potatoes, leeks, olive oil, scallions, fresh morels, kosher salt, mustard, sherry vinegar, kosher salt, freshly ground pepper, truffle oil

Taken from cooking.nytimes.com/recipes/5799 (may not work)