Leek and Potato Salad Serves: 6   500gm Potato, peeled and diced 1 medium Leek, sliced 2/3 cup crème fraiche 1 tbsp red wine vinegar 2 tbsp fresh chives finely chopped salt and pepper to taste

Boil potatoes for 10 minutes, add leek and cook for a further 5 minutes. Drain and cool under cold running water. In a bowl, whisk together crème fraiche, red wine vinegar, chives, salt and pepper. Combine with leeks and potatoes. Serve at room temperature or chilled.