While I do find your recipe *apeeling* I always seek an excuse to consume olive oil or homemade mayonnaise — I would seek to add both calories and fat to your dish therefore.

I recalled a similar recipe from the New York Times that used walnut oil. I have included it in my post here.

WARM LEEK AND POTATO SALAD WITH WALNUT DRESSING
Time: 30 minutes

1 pound small red-skinned (I wouldn’t peel them– I’d take your approach) potatoes
Kosher salt
1 egg
1 pound medium leeks, trimmed, halved lengthwise and washed
1 tablespoon minced shallot
1 tablespoon plus 1 teaspoon cider vinegar
4 teaspoons Dijon mustard
Freshly ground black pepper
5 tablespoons best quality walnut oil
1 tablespoon olive oil
1/3 cup chopped toasted walnuts
1/3 cup packed flat-leaf parsley leaves (I’d use cilantro or even mint instead).