Herb and Leek Potato Salad
Great fresh and warm, fantastic as leftovers for several days!
Ingredients
-2 lbs Gold, or Red, Potatoes, cut in half if large, peel if you like
-1-2 TBSP Olive Oil, or your favorite Salad Oil
-2 cups chopped Leeks, white and light green parts, about 2 medium leeks
-2+ TBSP Dill chopped
-2+ TBSP Chives chopped
-2+ TBSP Parsley chopped
Dressing:
-3 TBSP Vinegar, Apple Cider or Red Wine
-1 tsp Dijon Mustard
-Optional: 1-2 cloves Garlic, pressed or finely minced
-1 tsp Salt
-1-2 TBSP Extra Virgin Olive Oil, or your favorite Salad Oil
Directions
-Boil Potatoes in water with a big pinch of salt, drain and let cool just enough to handle, cut into big bite-size pieces.
-While potatoes cook, saute leeks, over medium-med. high heat, in oil with a pinch of salt. Stir occasionally until tender and starting to turn golden brown, about 8-10 minutes.
-In a jar with lid, mix all Dressing ingredients, shake well
-After potatoes are cut, toss with dressing while still warm, add all the fresh herbs, and toss again.
-Enjoy at room temp, or store in the fridge and enjoy chilled.