Potato and leek salad
40
20
4
No
Ingredients
- 1 kg (2.2 lb) 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 chives, finely chopped
- Salt and pepper, to taste
Preparation
Side-by-side mode
- In a casserole filled with salted, boiling water, cook the potatoes until tender. Drain, cool down, and slice in half. Set aside.
- Meanwhile, bring 1 litre of water to a boil in a casserole. Soak the 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, whisk together mustard, vinegar, oil, and chives with salt and pepper. Drain and wipe the sausage, slice it, and add it to the mixture of leeks and potatoes. Pour the vinaigrette over the preparation and mix it up lightly. Serve this warm potato salad.
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35
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