Instructions: 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! Walt MM

Teresa

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