Potato Leek Salad with Shrimp
(1 vote)
(1 vote)
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 30 min.
Ready in
Ingredients
for
6
- For the potatoes
- 6 day-old cooked Sweet potato
- 6 thin stalks Leeks
- 1 Tbsp butter
- For the dressing
- 2 Tbsps White vinegar
- 4 Tbsps olive oil
- ½ tsp Mustard
- salt
- freshly ground pepper
- For the Horseradish Cream
- 150 Crème fraiche
- 1 Tbsp grated Horseradish (Fresh or from the jar)
- 2 tsps lemon juice
- salt
- freshly ground pepper
Preparation steps
1.
Rinse leeks, remove ends and slice into 3 equal pieces. Saute leeks in a wide pan with hot butter for a few minutes. Add 1/2 cup water season with salt and pepper, cover and cook for approximately 5 minutes. Drain and let cool.
2.
Peel potatoes and cut into .5 cm (approximately 1/5-inch) thick slices.
3.
For the dressing, beat together vinegar with mustard and oil using a whisk, then season with salt and pepper to taste.
4.
Beat creme fraiche until stiff, fold in horseradish and season with lemon juice, salt and pepper.
5.
To serve, arrange potatoes and leeks on plates and drizzle with dressing. Distribute the horseradish cream on top. To finish, top with cooked shrimp and sprinkle with chives.
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