Ingredients:-
- 450 gms Carrots, Peeled & Diced
- 600 gms Red Potatoes, Peeled & Diced
- 100 gms Leeks, sliced into roundels
- 200 gms Mayonnaise
- 100 gms Single Cream
- 75 gms Parsley, Finely Chopped
- 15 gms Freshly Ground Black Pepper
- 10 gms Ground Sea Salt
- Cold Water
- 20 gms Coarse Sea Salt
Chef of the day: (Sagarika BCT&CA 3rd sem )
Method:
1. Peel the potatoes and carrots and peel and dice them into 1 ½ inch cubes.
2. Place the red potatoes, and course sea salt into a large pot. Cover with cold water by 2-inches.
3. Place over high heat and bring to a boil. Cook until the potatoes are tender.
4. While potatoes are 3/4th cooked, add the carrots to the potatoes and cook till both turn tender.
5. Drain the potatoes and carrots, and then allow them to cool for 15 minutes.
6. Place the drained potatoes and carrots into a large bowl. Add the mayonnaise, parsley and single cream and then stir to combine.
7. Season with salt and pepper.
8. Place it on top of a salad plate and lettuce.
9. Garnish with chopped parsley and roundels of leeks.