Leek-potato salad
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Leeks (a bunch) | |
| 4 | mediums | Potatoes |
| 1 | Red bell pepper | |
| 1 | Lemon, juice | |
| ¼ | cup | White vinegar |
| ¼ | cup | Olive oil |
| 1 | clove | Garlic, minced or pressed |
| 2 | teaspoons | Chopped dill |
| Salt and pepper to taste | ||
Directions
VINAIGRETTE
Wash leeks. Slice bulb and tender green parts into ½" pieces. Drop in boiling water, cook them for about 5 min (no longer or they get mushy), drain and set aside to cool. Boil the potatoes until tender but firm, and set aside to cool. Peel and chop into 1½" chunks.
Slice the pepper into thin strips about one inch long. Whisk together the vinaigrette items. Then combine the leeks, potatoes and red pepper into a serving bowl. Pour on the vinaigrette, toss, and chill well before serving.
*I usually add 4 tbsp of chopped dill....because I think it tastes better.....I love dill! Walt MM Teresa