Directions

Cook the Potatoes

1. Place potatoes in a large sauté pan and cover with cold salted water. Bring to a boil, reduce to a simmer, and cook until fork tender (about 12–15 minutes). Drain and let them steam dry.

Pickle the Shallots

1. In a small bowl, mix sliced shallots, red wine vinegar, sumac, and a pinch of salt. Let sit for 20–30 minutes at room temperature.

Brown the Butter Carefully

1. In a clean sauté pan, melt the butter over medium heat. Once melted, reduce heat slightly and stir constantly. Stir constantly as it foams and browns, and the butter smells nutty, with the milk solids turning golden brown, about 8–10 minutes.

2. Immediately remove the pan from the heat to avoid burning. You can even pour it into a bowl to cool it down faster.

Let It Cool for 30 Seconds:

1. Let the butter rest off the heat for 30 seconds. Then stir in the olive oil, smoked paprika and Aleppo pepper or chili flakes. This gently blooms the spices without scorching them.

Add the Leeks to the Warm Brown Butter:

1. Return the brown butter to the skillet (clean out any extra milk solids) and add the sliced leeks to the warm, spiced brown butter. Stir them in off the heat for 30–60 seconds to start softening.

2. Then return the pan to low heat and sauté for 7-9 minutes, stirring often, until leeks are soft, fragrant, and glossy.
3. Remove from heat and set aside.

Assemble the Salad

1. In a large bowl, combine warm potatoes, sautéed leeks with brown butter, pickled shallots (with a bit of their brine), lemon zest and juice, sliced chilies, and fresh herbs.

2. Season generously with salt and pepper. Toss gently while warm to infuse the flavors.

Serve

1. Enjoy warm or at room temperature.