Fingerling Potato Salad

• 3 1/2 pounds fingerling potatoes, unpeeled, cut into 3/4"-1" piecespotato
• 1 tablespoon kosher salt plus more for seasoning
• 9 tablespoons (or more) extra-virgin olive oil, dividedolive-oil
• 2 tablespoons brown mustard seeds
• 3 medium leeks (white and palegreen parts only), halved lengthwise, cut crosswise into ¼" slices (about 5 cups)leek
• 1 tablespoon (or more) white wine vinegarwhite-wine-vinegar
• 1 tablespoon Dijon mustarddijon-mustard
• Freshly ground black pepperpepper

1. 01Place potatoes in a large pot. Add enough cold water to cover by 3". Stir in 1 tablespoons salt and bring to a boil. Reduce heat to medium and simmer until potatoes are tender, about 10 minutes. Drain. Transfer to a large rimmed baking sheet and let cool slightly.
2. 02Heat 3 tablespoons oil in a small skillet over medium-high heat. Add mustard seeds to skillet and cook, stirring occasionally, until seeds start to pop, about 2 minutes. Pour oil with seeds into a large bowl.
3. 03Heat 2 tablespoons oil in a large skillet over medium heat. Add leeks, season with salt, and cook, stirring occasionally, until just tender, 10-12 minutes.

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