Yield: 4 Servings
Measure | Ingredient |
---|---|
4 \N | Leeks (a bunch) |
4 mediums | Potatoes |
1 \N | Red bell pepper |
1 \N | Lemon, juice |
¼ cup | White vinegar |
¼ cup | Olive oil |
1 clove | Garlic, minced or pressed |
2 teaspoons | Chopped dill |
\N \N | 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