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Quick and easy modern take on potato salad
Peel and slice potatoes into even size pieces.
Clean and slice leek (white part only) into rings.
Cook potatoes and leeks in boiling salted water until tender.
Pour off water and alow to dry and cool.
Fry bacon until crispy in a little olive oil pat off exess oil cool
Toast pinenuts in a dry frying pan until brown (watch point do not allow to burn) cool.
Defrost petite peas.
Toss all cool ingredients with homemade ailoi season to taste
Chill and serve with your favourite BBQ
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