Mini potatoes and leeks salad

Author: Les Cultures de chez nous
Clafoutis aux poireaux et à la tomme
Preparation 10
Baking 20
Portions 6
Freezing No


  • 1 kilo (2 pounds) of Quebec mini potatoes
  • 4 bacon strips sliced into smaller strips
  • 1/2 package of 250 gr (1½ cup) 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
LeeksFind our bag in yourlocal grocery store

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  • 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.

Chef's notes