Makes 4-6 servings. Difficulty
2-1/2 pounds medium red potatoes 1/3 cup plus 2 Tablespoons olive oil 1 medium leek, white and tender green, thinly sliced 1/2 cup onion, chopped 1/2 cup Italian parsley, chopped 1/4 cup chervil, chopped 1 garlic clove, minced 3 Tablespoons gf dijon 3 Tablespoons dry white wine 2 Tablespoons red wine vinegar 3/4 teaspoon salt 1/2 teaspoon freshly ground black pepper
In a medium saucepan cover potatoes cover with cold water and bring to a boil. Cook potatoes until they are just tender, about 25 minutes. Drain and set aside for about 30 minutes to dry out, then cut into 1/8" slices.
In a medium skillet heat 2 tablespoons olive oil. Add leeks and cook over high heat until just wilted but not browned, about 1-1/2 minutes.
Transfer leeks to a large bowl and stir in onion, parsley, chervil, garlic, dijon, white wine, vinegar, salt and pepper and remaining 1/3 cup oil. Gently fold in potatoes. Serve warm or at room temperature.