Potatoes and leeks salad

Author: Les Cultures de chez nous
Salade de pommes de terre et poireaux
Preparation 40
Baking 20
Portions 4
Freezing No


  • 1 kg (2 pounds) of mini potatoes
  • 1 rosette de Lyon (sausage)
  • 30 ml (2 tablespoons) of butter
  • 1 package of 250 g (3 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
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  • 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.

Chef's notes