|Preparation||Cooking||Start to finish|
|10 min.||30 min.||40 min.|
|1||Boil or steam 500 g potatoes.
|2||Prepare 500 g leek, keeping only the stem part, and slice into chunks on the diagonal (French chefs call this "en sifflet").
Keep the leek trimmings for a leek and potato soup.
|3||Cook the leeks in boiling salted water until just tender, but no more. As soon as they are cooked (try one to check), drain them to keep their lovely green colour.||5 min.|
|4||The leeks need to be drained thoroughy and the best way to do this is in a salad spinner.||2 min.|
|5||Peel the potatoes, slice them and put in a salad bowl.
Add the leeks, pour 6 tablespoons French dressing (vinaigrette) over and add the chopped herbs.
|6||Mix and serve immediately to enjoy the salad while it is still warm.|
For 4 people : 1.84 €
Per person : 0.46 €
|Potatoes: You can get more informations, or check-out other recipes which use it, for example: Potato gratin, How to cook potato grenaille , Pan-fried potatoes, Gratin Dauphinois, Potato wallets, ... [All]|
|Leek: You can get more informations, or check-out other recipes which use it, for example: Thaï rice with small vegetables, Vegetable stock, How to prepare leeks, Ramekins of duchess potatoes, Potimarron and leek soup, ... [All]|
|French dressing (vinaigrette): You can get more informations, or check-out other recipes which use it, for example: Chicken and Avocado Salad, Mixed salad, Warm scallop and cabbage salad, Beetroot salad with cashew nuts, Warm chicken salad, ... [All]|
|Herbs of your choice: You can check-out other recipes which use it, like for example: Five hours poultry, Beetroot and fried chicken salad, Crunchy courgette and mushroom salad, Breton Sandwich, Cucumber and salmon salad, ... [All]|
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