This is my version of a potato salad for when it's cold outside. They're so moreish and take just 20 mins to make. Hannah x
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Serves
4
Baby Potato
Leek
Garlic
Double Cream
White Wine
Parmesan
Parsley
Olive Oil
Butter
Serves
4
Baby Potato
Leek
Garlic
Double Cream
White Wine
Parmesan
Parsley
Olive Oil
Butter
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Cut the potatoes in half, place them in a pan of cold water and bring it to a boil. Simmer for 15 mins or until cooked.
Step 2.
Slice the leek in half length ways, then slice into roughly 1cm strips. Wash to get any dirt out.
Step 3.
Place a frying pan on a medium heat and sweat off the leeks in a glug of olive oil and the butter. Gently cook until softened before adding the garlic and cooking for a couple more mins.
Step 4.
Add the cream and the white wine and reduce for a few mins until the sauce has thickened and is glossy. Then grate in the parmesan.
Step 5.
Once the potatoes are cooked, strain them and add them to the creamy leeks. Season with salt and pepper, finish with the chopped parsley and tuck in.
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