Yield: 4 Servings
|4||Leeks (a bunch)|
|1||Red bell pepper|
|¼ cup||White vinegar|
|¼ cup||Olive oil|
|1 clove||Garlic, minced or pressed|
|2 teaspoons||Chopped dill|
|Salt and pepper to taste|
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