Too hot for leek and potato soup? Then make a salad instead. This potato salad uses a dill vinaigrette rather than mayo.
So what do you need?
- a couple of large potatoes (or 600 g small ones)
- A large leek or a couple of medium ones
- A couple of handfuls of peas (Sugar snap or regular peas)
- 1 tsp. Dijon mustard
- 3 tbsp. olive oil
- 2 tsp. lemon / lime juice
- salt and pepper
- some dill
- capers (optional)
So what do you do?
Start by cleaning the potatoes and cutting them into regular sized cubes of about 2-3cms. Rinse them and then steam or boil them for 10 – 15 mins. until they are almost cooked. Meanwhile make the dressing. Mix the mustard, oil and lemon juice together with a couple of tbsp. of water and a couple of pinches of salt, some ground black pepper and some finely chopped dill, mix until it emulsifies nicely. Slice the leeks and then add them to the steamer for a few minutes until they and the potatoes are cooked. Blanch the sugar snap peas and refresh them in cold water. Allow the potatoes and leeks to cool to room temperature then mix them in the dressing and mix in the peas. Garnish with some capers.