Back to Recipe Menu

Warm potato & leek vinaigrette


  • Blanch the leeks and chats in lightly salted boiling water until tender. Drain very well and then cook on a preheated lightly oiled ridged grill or BBQ.
  • At the same time, cook the eggs in boiling water for 6 mins. When cool enough to handle, shell and cut in half. 
  • To make the vinaigrette, combine the garlic with a decent amount of seasonings, the vinegar, oil and mustard. 
  • To serve, arrange the potatoes and leeks in individual dishes. Then top with the egg, prosciutto and a generous amount of the dressing and chives.
  • nb. This salad is best served warm.


  • 4 leeks, well washed, trimmed & cut into 3 crossways
  • 8 chats (baby potatoes), scrubbed & halved
  • sea salt & freshly ground pepper
  • olive oil spray
  • 4 large eggs
  • 1 large garlic clove, crushed
  • 2 tbsp white wine vinegar
  • 6 tbsp olive oil
  • 1-2 heaped tspn Dijon mustard
  • 4-8 slices prosciutto, chopped
  • 1 tbsp snipped chives

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm