LOCATION: Recipes >> Salad Recipes >> Leek-Potato Salad
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Leek-Potato Salad
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4 leeks (a bunch)
4 medium potatoes
1 red bell pepper
Vinaigrette:
1 lemon, juice of
1/4 cup white vinegar
1/4 cup olive oil
1 garlic clove, minced or pressed
2 tsp chopped dill
salt and pepper to taste
Wash leeks. Slice bulb and tender green parts into 1/2" 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 1 1/2" 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!
From:Sundays at the Moosewood Restaurant
Teresa
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