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May's recipe of the Month - Warm vinagrette of leeks and potatoes

Serves 4. 10 minutes preparation time, 15 minutes cooking time.


4 eggs

500g new potatoes

4 leeks washed and cut into large pieces

8 slices of prosciutto or parma ham

small bunch of chives, chopped


2 teaspoons of Dijon mustard

2 tablespoons of white wine vinegar

6 tablespoons of olive oil


1. Put all the dressing ingredients in a jar with some salt and pepper and shake to mix well.

2. Put the eggs into a pan of boiling water and cook for 6 minutes. Lift into a bowl of cold water, leave to cool and then peel and set aside.

3. Thickly slice the potatoes and put into a pan of boiling water for 3 minutes. Then add the leeks and cook everything for 8-10 minutes until the potatoes are tender and the leeks are soft. Drain the vegetables and then toss together with the prosciutto.

4. Pile the vegetables and ham onto a plate, halve the eggs and place on the top, pour the dressing over and top with the chopped chives.

Categories: Food and Drink

Published in: May Newsletter