Easy

Leeks and potatoes with mustard mayonnaise

Name: Leeks and potatoes with mustard mayonnaise
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Home-style, International
Ingredients: 600 g Leek (white and tender green parts); 600 g Potato (12 small, washed); 100 g Mayonnaise (commercial, made with pasteurised egg); 20 g Wholegrain mustard (prepared); 8 g White wine vinegar (for sauce); 2500 g Water (1800 g potatoes and 700 g steaming; discarded); 4 g Parsley (chopped); 2 g Salt (potato water)

Total time40 min Preparation and possible waiting 15 min · Cooking 25 min

Preparation and possible waiting: 15 min · Cooking: 25 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Servings4

Allergens

Egg: Ingredient to check: Mayonnaise. Mustard: Ingredient to check: Wholegrain mustard. Sulphites: check label: Ingredient to check: White wine vinegar. Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact.

Rating Not yet rated

Steamed leeks and small potatoes with a little mustard mayonnaise. A simple dish that can be served warm.

Jump to steps

15 minpreparation and possible waiting

25 mincooking

4servings

1.537 kcalwhole recipe

384 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 40 min Preparation and possible waiting 15 min · Cooking 25 min

Preparation and possible waiting: 15 min · Cooking: 25 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Recipe characteristics

Vegetarian Starter 30 to 60 minutes Home-style

Allergens

View full classification 22 tags

Diet

Vegetarian

Dietary requirements

Gluten-freeLactose-freeNut-freePeanut-freeSoy-freeFish-freeShellfish-freeSesame-freeNo added sugar

Dish type

Starter

Meal

LunchDinner

Preparation

BoilingSteaming

Appliances

CasseroleSteamer

Cuisine

Home-styleInternational

Season

All year round

Occasion

Everyday menu

Total time

30 to 60 minutes

Allergen information is indicative. Always check each product label and possible cross-contamination.

Recipe characteristics

Dish type

Starter

Meal

Lunch · Dinner

Total time

30 to 60 minutes

What you need

Ingredients

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Leek white and tender green parts 600 g
Potato 12 small, washed 600 g
Mayonnaise commercial, made with pasteurised egg 100 g
Wholegrain mustard prepared 20 g
White wine vinegar for sauce 8 g
Water 1800 g potatoes and 700 g steaming; discarded 2500 g
Parsley chopped 4 g
Salt potato water · Approx. ⅓ level tsp of fine salt 2 g

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Method

Place the potatoes in a saucepan with 1800 g water and the salt. Bring to a gentle boil and cook for 20-25 minutes, depending on size, until easily pierced. Drain and discard the water.
Wash thoroughly between the leek layers and cut into 5 cm pieces. Heat the remaining 700 g water beneath a steamer, without letting it touch the vegetables. Cover and steam the leeks for 12-15 minutes until tender; discard the remaining water.
Mix all the mayonnaise with the mustard and vinegar until smooth. Keep chilled while the vegetables finish cooking.
Halve the potatoes and divide with the leeks between four plates. Let the fierce heat subside before adding all the sauce in small dots. Finish with the parsley and serve warm.

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