For the salad
750g new potatoes, scrubbed clean
Salt and pepper
2 large or 3 small leeks, washed trimmed and roughly chopped.
A handful of radishes, trimmed and washed and chopped up small.
2 sticks celery, washed, trimmed, halved and sliced.
A generous bunch of dill, washed dried and chopped
For the dressing
1 tsp honey
1 tbsp cider vinegar
4 tbsp olive oil
1 tbsp wholegrain mustard
Juice of 1/2 lemon.
Boil the potatoes with salt for 20-25 minutes, then drain them and leave them to cool.
While the potatoes are cooking, prepare the leeks. Add enough oil to cover the base of your pan (on a medium heat) and once it’s warmed, stir in the leeks and a little salt. Cook them slowly on a low heat until they are soft and sweet and starting to turn a caramel brown in places.
Meanwhile, make the dressing by placing all the ingredients in a jar and giving it a good shake.
Add the cooked leeks to the potatoes and stir in the dressing and the the other veg. This recipe is delicious warm or cold, but don’t add the radishes and celery while the other ingredients are still hot or they will lose some of their crunch.
Thanks to vegetarian chef Anna Jones for inspiring this dish – click here to buy the book it came from. If you like this recipe you should try some of her other ones. She is the one who created three more of the recipes on this website-
The latter is especially popular in the Purchon house – our kids love it.