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    Peter Osborne
    Keymaster

    2 pounds small red potatoes, halved or quartered if large

    Coarse salt and ground pepper

    1 bunch leeks (about 2 pounds), white and lightly green parts only, halved lenghtwise, cut into 3/4 inch

    slices, rinsed well and drained

    2 tablespoons Dijon mustard

    1 tablespoon extra virgin olive oil

    2 tablespoons white wine vinegar

    1/4 cup roughly chopped fresh parsley leaves

     

    1. In a large pot, bring potatoes to a boil over high in salted water.Reduce to a rapid simmer and cook

    until potatoes are tender when pierced with a knife, 15 minutes. With a slotted spoon, transfer potatoes

    to a large bowl. Return water to a boil, add leeks, and cook until tender, 10 minutes. With a slotted spoon,

    transfer leeks to a blender. Add mustard, oil, vinegar and 1/3  cup water; puree until very smooth. (Use 

    caution when blending hot liquids.)

    2.Add leek mixture to potatoes and tossl; season with salt and pepper. Top with parsley and serve warm or

    at room temperature. (To store, refrigerate in an airtight container up to 2 day.)

     

    Enjoy!Laugh

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