Leek-potato salad

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

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