Potato and leek salad with mustard dressing


You'll need

1.6 kg small sebago potatoes, scrubbed 100 ml extra-virgin olive oil 1 leek, halved and thinly sliced 2 garlic cloves, finely chopped 150 gm crème fraîche Finely grated rind and juice of 2 lemons, or to taste 2 tbsp Dijon mustard 1½ cups (loosely packed) wild rocket, trimmed

Method

  • 01
  • Combine potatoes and enough cold salted water to cover generously in a large saucepan and bring to the simmer. Cook until potato is tender when pierced with a skewer (10-15 minutes), drain and when cool enough to handle, cut into thick wedges.
  • 02
  • Meanwhile, heat half the oil in a frying pan over medium-high heat, add leek and garlic and stir occasionally until tender and light golden (5-6 minutes). Remove from heat, transfer to a bowl and cool to room temperature. Add crème fraîche, lemon rind and juice, mustard and remaining oil, whisk until combined and season to taste.
  • 03
  • Add dressing to potatoes, toss to coat, add rocket, toss lightly to combine and serve.

At A Glance

  • Serves 8 people
The Gourmet Traveller podcast

Each fortnight we round up the most interesting characters from the food world for your listening pleasure. We chat to chefs, cooks, authors, bar tenders and baristas - anyone who has something new and interesting to say about the way we like to eat and drink.

Listen
Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 8 people

Featured in

Dec 2011

You might also like...

Spiced mango chutney

recipes

Crushed broad beans with garlic and lemon crostini

Herbed goat’s curd with crudites

recipes

Rough olive tapenade with caramelised fennel schiacciata

Focaccia col formaggio

recipes

English spinach with cumin seeds

Hasselback potatoes

recipes

conversion tool