Potato-leek salad
- Portions
- 6
ingredients
- 1 kg (2 lbs) Quebec small round potatoes
- 4 slices bacon, cut into strips
- 1 leek, washed and thinly sliced
- 5 ml (1 tsp.) tarragon vinegar (or of your choice)
- 15 ml (1 tbsp.) old-style mustard
- 15 ml (1 tbsp.) maple syrup
- 80 ml (1/2 cup) olive oil
- Salt and freshly ground pepper
- 30 ml (2 tbsp.) chives, snipped
Preparation
- Cook little potatoes in salted boiling water and dip in ice water to avoid over cooking. Drain and set aside in a salad bowl. Fry bacon over medium heat in a non-stick skillet for 5 minutes. Add leek and cook until bacon is crisp and leek is tender. If necessary, drain on paper towels to remove excess fat and transfer to salad bowl. Set aside.
- Whip mustard, vinegar and maple syrup in a small bowl. Gradually add olive oil in a thin stream while whisking constantly. Season to taste. Pour over salad and toss delicately; garnish with chives.
