Leek, potato and soya bean salad with mint and mustard dressing

Category

Leek and potato are a classic combination, so is mint and mustard. Put them together and you get an excellent salad. Soya beans are an excellent vegetable that should be used more.

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Yields1 Serving

Ingredients

 750G new potatoes
 250g Fresh Soya beans – normally frozen
 2 leeks, trimmed, washed and thinly sliced
 Salad leaves – rocket/watercress/spinach
Dressing:
 150ml sunflower oil or another light flavoured oil
 100ml extra virgin olive oil
 25g of mint leaves
 Juice of 2 lemons
 1 tbsp of English mustard / or ½ tbsp. Dijon and ½ tbsp. whole grain
 Salt and pepper
 1 tsp readymade good quality jarred mint sauce (optional)

Method

1

Place the potatoes in a pan and bring to the boil, 5 mins before they will be ready add the soya beans and leeks, re boil and cook for 5 mins more

2

Tip into a colander and run cold water over it all to cool down and stop the cooking process

3

Either leave to completely cool down and toss in the dressing which will be more mayo like or whilst still warm toss in the dressing which will make the dressing just a little bit more liquid so a cross between a dressing and a sauce

4

Leave the potatoes whole or slice in half, your preference

To make the dressing:
5

Blitz it all together in a small blender/processor – it should finish like a green looking mayonnaise

6

You can if you like add the tsp of jarred mint sauce afterwards, this just adds a little more colour and a piquancy from the vinegar

7

Serve on a bed of salad leaves

Ingredients

 750G new potatoes
 250g Fresh Soya beans – normally frozen
 2 leeks, trimmed, washed and thinly sliced
 Salad leaves – rocket/watercress/spinach
Dressing:
 150ml sunflower oil or another light flavoured oil
 100ml extra virgin olive oil
 25g of mint leaves
 Juice of 2 lemons
 1 tbsp of English mustard / or ½ tbsp. Dijon and ½ tbsp. whole grain
 Salt and pepper
 1 tsp readymade good quality jarred mint sauce (optional)

Directions

1

Place the potatoes in a pan and bring to the boil, 5 mins before they will be ready add the soya beans and leeks, re boil and cook for 5 mins more

2

Tip into a colander and run cold water over it all to cool down and stop the cooking process

3

Either leave to completely cool down and toss in the dressing which will be more mayo like or whilst still warm toss in the dressing which will make the dressing just a little bit more liquid so a cross between a dressing and a sauce

4

Leave the potatoes whole or slice in half, your preference

To make the dressing:
5

Blitz it all together in a small blender/processor – it should finish like a green looking mayonnaise

6

You can if you like add the tsp of jarred mint sauce afterwards, this just adds a little more colour and a piquancy from the vinegar

7

Serve on a bed of salad leaves

Leek, potato and soya bean salad with mint and mustard dressing

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