chicken, leek and potato salad with mint
 
 

Lindsey Bareham

Potato salad becomes a meal with baby leeks and chicken, the flavours lifted with mint. If young leeks aren’t available, spring onions might be a better bet than full size leeks, which often have woody centres at this time of the year.

serves 4, prep 20 min, cook 20 min

600g small new potatoes
300g baby leeks (approx 12) or 3 trimmed leeks
3 portions of roast chicken
1 garlic clove
1 tbsp mayonnaise
1 tbsp wine vinegar
1 tbsp smooth Dijon mustard
4 tbsp olive oil
A handful of mint leaves

Scrub or scrape the potatoes and cook in boiling, salted water until just tender. Drain. If using baby leeks, trim as necessary and agitate in a bowl of cold water to dislodge any dirt. If using regular leeks, trim and cut into chunky discs approximately 3cm wide. In a pan of vigorously boiling water, add 1 tsp salt and the leeks. Boil for approximately 4 min or until tender. Drain carefully.

Peel and chop the garlic and then sprinkle with a little salt. Crush to a paste. Make the dressing by placing the mayo in a mixing bowl. Season generously with salt and pepper, stir in the vinegar, garlic paste and the mustard. When amalgamated, beat in the olive oil, adding it in a gradual stream. Cut the warm potatoes in half and stir them into the dressing.

Discard the chicken skin unless you particularly like it, then tear the meat into bite-sized chunks. Season with salt and pepper. Shred the mint leaves. Add the leeks, chicken and most of the mint to the dressing. Toss thoroughly and turn into a serving bowl or platter. Sprinkle with the last of the mint and head for the garden with a chilled bottle of wine under your arm.