Mini potatoes and leeks salad
10
20
6
No
Ingredients
- 1 kg (2.2 pounds) of Quebec mini potatoes
- 4 bacon strips sliced into smaller strips
- 1/2 package of 250 g (2 cups) of Les Cultures de chez nous sliced leeks
- 5 ml (1 teaspoon) of tarragon vinegar
- 15 ml (1 tablespoon) of old style mustard
- 15 ml (1 tablespoon) of maple syrup
- 125 ml (1/2 cup) of olive oil
- Salt and pepper
- 30 ml (2 tablespoons) of finely chopped fresh chive
Preparation
Side-by-side mode
- Cook mini potatoes into salted boiling water and soak into icy water to stop its cooking. Drain and set aside in a large bowl.
- In a non-stick pan, cook bacon at medium heat for 5 minutes. Add sliced leeks and cook until bacon is crispy and leeks tenders. If needed, cool down over paper towels to remove fat surplus and set in a large bowl. Set aside.
- In a small bowl, whisk mustard, vinegar and maple syrup. Add olive oil while still whisking. Season up to taste. Pour into the large bowl, mix lightly and garnish with chives.
Did you know that...
Our sliced leeks are washed and ready to cook. All you have to do is open the bag!
See the product
