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.
Did you know that potatoes are healthier if your eat them cold? They also keep you feeling full for longer. It’s due to the fact that as they cool the potatoes form resistant starch, which takes longer for your system to digest and feeds the microbes in your micro-biome. A diet high in resistant starch is recommended for diabetes sufferers and has been linked with a decrease in cholesterol.
Leeks are an excellent source of vitamin A, which aids vision and supports the immune system. Celery and radishes are packed with vitamins and eating them raw preserves more of those nutrients. The tiny pieces of radish and celery in this recipe give it a fresh and crunchy texture which complements the yielding texture of the potatoes and the soft silky leeks.
The children like this salad and so does Russell, but I’m the one who raves about it and shovels it down. I think it’s the dill (I love the taste of dill.) This recipe makes a great lunch all by itself, or serve it with grilled fish and a tomato salad.