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Potato and leek salad with mustard dressing

Australian Gourmet Traveller recipe for Potato and leek salad with mustard dressing

By Alice Storey & Emma Knowles
  • 25 mins preparation
  • 20 mins cooking plus cooling
  • Serves 8
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Potato and leek salad with mustard dressing


  • 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 wild rocket, trimmed (loosely packed)


  • 1
    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.
  • 2
    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.
  • 3
    Add dressing to potatoes, toss to coat, add rocket, toss lightly to combine and serve.