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Leek & carrot salad

Potato salad


Total: 40 min


10 min


30 min


1 serving
  • 1 Leeks
  • 1 Carrots
  • 1 garlic clove
  • 2 pinch Sugar
  • 2 potato
  • 1 celery stalk
  • 1 teaspoon capers
  • 15 mL Olive oil
  • 5 mL white vinegar
  • 1 pinch Salt
  • 1 pinch Pepper


  • Scrub the carrot and wash the leek.
  • Cut in half lengthways and snip into thin rounds.
  • Fry gently in a frying pan with a little oil and leave for 5 minutes over heat while stirring.
  • Add the sugar, the crushed garlic, the vinegar, 2 tablespoons of water, salt, and pepper.
  • Cover and cook for 30 minutes over low heat.
  • In the meantime, peel and wash the potatoes.
  • Cut into cubes.
  • Plunge in a saucepan of salted cold water and bring to boil.
  • Cook over medium heat for 10-15 minutes.
  • When cooled, mix with the chopped celery, the capers and the oil, and add salt and pepper.
  • Serve the leek and carrot salad cold, along with the potato salad.

Recipe tips

  • Bring colour to your plate for more pleasure and balance!