Yield: 4 Servings
| Measure | 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 |
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