Ingredients
For the potatoes
- 1 kg potatoes
For the leeks
- 2 leeks
- Olive oil
- Salt and pepper
For the sauce
- 200 g mayonnaise it can be low fat
- 100 ml olive oil
- 1/4 tsp paprika
- 1 lime juice only
- Leaves of fresh oregano
- Salt and pepper to taste
- 100 g capers
Instructions
For the potatoes
- Peel and cut the potatoes. Don't cut them too small.
- Fill a large pot with plenty of water and a tablespoon of water. Drop the potatoes in and they go over medium heat.
- Once it starts to boil adjust the heat so that you only see a few bubbles coming up. If the water is too hot the potatoes will start to mash on the outside before cooking all the way through.
- Once they're al dente (once again, we don't want to make mashed potatoes), strain them and let them dry out.
For the leeks
- Discard the dark green tops of the leeks.
- Slice the leek in half lengthwise and wash it under running water, moving the layers around so the water can clean it properly.
- Slice the leek, discarding the last bit of the base.
- Cook the leek over medium heat with olive oil, salt and pepper until it's soft and starting to become golden.
- Let it cool down completely.
For the sauce
- Mix the mayonnaise, olive oil, paprika, salt, pepper, lemon jiuce and oregano leaves.
- Add the potatoes, leeks, capers and mix.
Tried this recipe?Mention @CravingsJournal or tag #RecipeCJ!