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Leek and Potato Salad

Serves: 6


500gm Potato, peeled and diced

1 medium Leek, sliced

2/3 cup crème fraiche

1 tbsp red wine vinegar

2 tbsp fresh chives finely chopped

salt and pepper to taste





Boil potatoes for 10 minutes, add leek and cook for a further 5 minutes. Drain and cool under cold running water.

In a bowl, whisk together crème fraiche, red wine vinegar, chives, salt and pepper.

Combine with leeks and potatoes. Serve at room temperature or chilled.


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Peter Schreurs and Sons
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