Mini potatoes and leeks salad
10
20
6
No
Ingredients
- 1 kg (2.2 pounds) of Quebec mini potatoes
- 4 bacon strips sliced into smaller strips
- 1/2 package of 250 g (2 cups) of Les Cultures de chez nous sliced leeks
- 5 ml (1 teaspoon) of tarragon vinegar
- 15 ml (1 tablespoon) of old style mustard
- 15 ml (1 tablespoon) of maple syrup
- 125 ml (1/2 cup) of olive oil
- Salt and pepper
- 30 ml (2 tablespoons) of finely chopped fresh chive
Preparation
Side-by-side mode
- Cook mini potatoes into salted boiling water and soak into icy water to stop its cooking. Drain and set aside in a large bowl.
- In a non-stick pan, cook bacon at medium heat for 5 minutes. Add sliced leeks and cook until bacon is crispy and leeks tenders. If needed, cool down over paper towels to remove fat surplus and set in a large bowl. Set aside.
- In a small bowl, whisk mustard, vinegar and maple syrup. Add olive oil while still whisking. Season up to taste. Pour into the large bowl, mix lightly and garnish with chives.
