Whoever decided salads were boring needs to get on board with this.
Warm Potato Salad with Roast Leeks.
Plus, if you’re in the UK and are able to get hold of some bang-in-season Jersey Royals, they make a great swap for the new potatoes and will take your dish to a whole new level.
Complete this Recipe Pack and use up all your ingredients with 2 more recipes from ‘Simple Salads’, now live on Sidekick. You’ll also make ‘Brick Tofu’ with Caper and Broccoli Salad, and a delicious Spiced Root Salad with Almonds and Pear Raita.
1 – Prep the leeks
Preheat the oven to 200°C and line a small tray with tin foil.
Remove the thick green tops from 3 small leeks – we won’t be using these now but they are great in stocks or soups.
Cut the leeks in half lengthwise and rinse under cold running water to remove any dirt. Shake off any excess water.
2 – Roast the leeks
Lay the leeks on the lined tray cut-side up and drizzle over 2 tbsp of oil. Rub the oil into the leeks and season with a very generous pinch of salt.
Roast in the oven for 20-25 minutes, until golden and soft throughout. Get on with the potatoes in the next step while you wait.
Timer Instruction: Hey, that’s the timer for the leeks. They should be soft and golden. Grab the tray from the oven and get ready to serve up!
3 – Cook the potatoes
Fill a kettle and put it on to boil. While you wait, cut 375g of new potatoes in half lengthwise.
Tip the potatoes into a medium saucepan, cover with boiling water from the kettle, season with a generous pinch of salt and place the pan over a high heat.
Boil the potatoes for 8-10 minutes, until soft throughout but not falling apart. Get on with the dressing in the next step while you wait. Once cooked, drain over the sink and return to the pan.
Timer Instruction: Hey, that’s the timer for your potatoes. They should be soft but not falling apart.
Drain over the sink and return them to the pan.
4 – Make the dressing
Dollop 100g of yoghurt into a large mixing bowl.
Peel and finely grate in 1 clove of garlic. Finely grate in the zest from 1 lemon and squeeze in its juice.
Peel and very finely chop 1 red onion and chuck that in.
Finely mince 2 tbsp of capers and add them too. Beat everything together and season with a generous pinch of salt and a good grind of black pepper.
5 – Chop the parsley
Finely chop 15g of parsley on the board you used earlier.
Chuck 3⁄4 of the parsley into the bowl with the dressing, then crack on with a bit of washing up if you are still waiting for the potatoes.
6 – Dress the potatoes
Once the potatoes are cooked and drained, toss them into the bowl with the dressing.
7 – Serve
Divide the warm potato salad between bowls and lay the roasted leeks on top. Scatter over the remaining parsley and serve.