Recipe by Non-Reactive Pan, clarosouthwick.com/blog
2 cups potatoes in 1-inch cubes, steamed or boiled until just tender
1 cup leeks, cut into rounds (see Prep Tips, below)
1/4 cup celery or fresh chard, finely chopped
1 tablespoon olive oil
1/4 cup red wine vinegar
1/4 cup mayonnaise or Vegenaise
1–2 tablespoons mustard
Salt and pepper
- Preheat oven to 425°F.
- Toss leek rounds gently with olive oil and place on a rimmed baking sheet.
- Roast in the oven for 15 minutes, until they start to brown. Shake the pan halfway through cooking.
- Mix vinegar, mayo, and mustard together. It should be thin enough to pour.
- Put cooked potatoes in a bowl (they can be warm or room temp), and pour on enough dressing to lightly coat.
- Using a fork, stir and gently press down with the fork to roughly break up a few of the potatoes.
- Add salt and pepper to taste, stir in celery or chard, top with roasted leeks, and serve warm or at room temp.
Serves 2–3. Prep time, 5 minutes; cook time, 20 minutes.
Preparation Tips: Leeks
The versatile leek belongs to the alium family and is a mild cousin to onions and garlic. Leeks grow in layers in the ground, so they need to be rinsed and soaked well to remove dirt. To prepare, trim off the root end and dark green leaves, then remove and discard the outer layer and slice (either in small rounds or in half lengthwise) before washing. Use the leek’s white and light green parts for soups, quiches, tarts, risottos, and pastas, or for sautéing, braising, roasting, or grilling.
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