Leek, Potato and Mustard Salad

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Leek, Potato and Mustard Salad

 

 

800 g (28 oz) desiree potatoes, chopped

1/3 cup olive oil

2 medium leeks, thinly sliced

4 teaspoons white wine vinegar

2 teaspoons wholegrain mustard

4 teaspoons chopped fresh chives

 

 

1. Cook potatoes in a saucepan of boiling water over medium-high heat

for 10 minutes or until tender. Drain. Allow to cool.

 

2. Heat 4 tsp oil in a frying pan over medium-low heat. Add leek.

Cook for 5 minutes or until tender.

 

3. Whisk remaining oil, vinegar and mustard in a large bowl. Add

potatoes, leek and chives. Toss gently to combine. Serve.

 

 

Serves 4.