Leeks

Potatoes and leeks salad

Name: Potatoes and leeks salad
Prep time: 1 h
Cook time: 20 min
Yield: 4
Cuisine: Accompagnements
Ingredients: 1 kg (2.2 pounds) of mini potatoes; 1 rosette de Lyon (sausage); 30 ml (2 tablespoons) of butter; 1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks; 125 ml (1/2 cup) of dry white wine; 5 ml (1 teaspoon) of Dijon's mustard; 45 ml (3 tablespoons) of olive oil; 15 ml (1 tablespoon) of wine vinegar; 1/2 bouquet of finely chopped chive; Salt and pepper up to taste

Rate this recipe

Author: Les Cultures de chez nous

Keep screen on

Preparation 40

Baking 20

Portions 4

Freezing No

Ingredients Preparation

Ingredients

1 kg (2.2 pounds) of mini potatoes
1 rosette de Lyon (sausage)
30 ml (2 tablespoons) of butter
1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks
125 ml (1/2 cup) of dry white wine
5 ml (1 teaspoon) of Dijon's mustard
45 ml (3 tablespoons) of olive oil
15 ml (1 tablespoon) of wine vinegar
1/2 bouquet of finely chopped chive
Salt and pepper up to taste

Preparation

Side-by-side mode

In a casserole filled with salted boiling water, cook potatoes until tenderness. Drain, cool down and slice into halfs. Set aside.
Meanwhile, boil 1 liter of water in a casserole. Soak in rosette and simmer for 20 minutes. Keep hot aside within its cooking water.
Set butter in a pan and fry sliced leeks for about 3 minutes. Do not brown. Add potatoes and deglaze with white wine, then cool down. Set this preparation in a large bowl.
In a bowl, whip mustard, vinegar, oil and chive with salt and pepper. Drain and wipe sausage, slice and add to the mixture of leeks and potatoes. Pour the vinaigrette over the preparation and mix it up lightly. Serve this warm potatoes salad.