July 22, 2019
May 18, 2019

MILD AND TANGY POTATO SALAD

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This recipe is a total revelation. critically. i used to be very skeptic after I first saw it; however determined to provide it a attempt nevertheless.
The mayo is subbed with an emulsion fabricated from cooked leeks, Djion mustard and a couple of different ingredients.
To my very own marvel, Dijon mustard gives body to cooked leeks in a very unexpected way. Making for a velvety dressing with a wealthy mouthful. no person will miss the fat.

And it’s vegan (totally vegan) and paleo friendly too. TBH I nonetheless haven’t absolutely understood how regular potatoes are viewed by paleos. Is it a “sure”? A “no”? a maybe”?…I’m burdened.
in any case, this is a first rate alternative to mayo soaking wet potato salads each person seems to make in the course of the summertime and which can be normally left outdoor baking within the solar on a patio desk (in case you’re fortunate sufficient to have a patio).
It’s more, lots greater. It’s a revelation potato salad. Which happens to be very politically accurate.
until you’re allergic to one of the components, there’s no eating regimen that excludes this recipe. all your pals can be thrilled. reality.

Ingredients 
Serves 8

2 lb / 900 gr small red potatoes, halved (or quartered if large)
coarse sea salt
2 lb / 900 gr leeks, halved lengthwise and cut into ¾-inch slices, rinsed well
2 tablespoons Dijon mustard
1 tablespoon olive oil
2 tablespoons white vinegar
⅓ cup / 78 ml cooking water
¼ cup roughly chopped fresh parsley leaves
¼ teaspoon fine grain sea salt
ground black pepper to taste

Directions

Bring potatoes to a boil in a large pot of salted water over high heat. Reduce to a rapid simmer and cook until potatoes are tender when pierced with the tines of a fork, about 15 minutes.
Fish potatoes out of the water with a slotted spoon, transfer to a large bowl and allow to cool.
Return water to a boil, add leeks and cook until tender, about 10 minutes.
With the help of a slotted spoon transfer leeks to a blender. Add mustard, olive oil, white vinegar and ⅓ cup of cooking water. Blend until it reaches the consistency of a soft creamy purée, about 2 minutes.
Add leek cream to potatoes and toss. Season with sea salt and pepper. Refrigerate in an airtight container and allow to cool.
Top with parsley before serving.

  Salads
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