Potato and leek salad with mustard dressing


  • Serves 8 people

  • 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.
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