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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


  • 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
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At A Glance

  • Serves 8 people

Featured in

Dec 2011

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