Warm Leek And Potato Salad

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* Exported from MasterCook *

 

Warm Leek And Potato Salad

 

Recipe By : Vegetarian Celebrations by Nava Atlas, page 81

Serving Size : 6 Preparation Time :0:00

Categories : Potatoes Salads, Vegetable

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

6 medium red-skinned potatoes -- scrubbed

6 slender leeks -- white parts only

OR 3 large leeks

1 tablespoon olive oil

6 ounces jarred marinated artichoke hearts -- with liquid

1 small sweet red pepper

cut into narrow 1-inch strips

1/2 cup fresh green peas

steamed crisp-tender

Grainy Mustard Vinaigrette -- as needed

(see separate recipe)

salt and freshly ground pepper -- to taste

dark green lettuce leaves

halved cherry tomatoes

snipped fresh chives

minced fresh parsley

 

6 servings

 

Adapted from Barbara Batcheller's wonderful Lilies of the Kitchen, this

goes far beyond ordinary potato salad.

 

Prove to Dad that a meal can be filling without being fattening! This menu

concentrates on hearty produce-potatoes, leeks, corn, cabbage - just the

kind of basic, homey vegetables that many men seem to relish.

 

Cook or microwave the potatoes in their skins until done but still

firm. When cool enough to handle, but still warm, cut in half lengthwise

and slice 1/2 inch thick. Place in a mixing bowl and cover.

 

Trim the leeks and cut in half lengthwise. Cut 1/4 inch thick crosswise,

then rinse well to rid them of grit. Heat the olive oil in a skillet along

with 2 tablespoons of water. Cover and steam until crisp-tender, stirring

occasionally.

 

Add the leeks to the potatoes. Cut the artichoke hearts in half and add

them along with their liquid to the potato-leek mixture, followed by the

sweet pepper and peas. Add enough vinaigrette to moisten the

salad. Season to taste with salt and pepper and toss well.

 

To serve, line a large platter with lettuce leaves. Top them with the

potato salad. Surround with cherry tomatoes and sprinkle with the minced

herbs. Serve at once.

 

Calories: 267, Carbohydrate: 46 g, Total fat: 7 g, Cholesterol: 0 g,

Protein: 4 g, Sodium: 86 mg.

 

 

 

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