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Ingredients
| leeks: 4 whole leeks |
| russet potatoes: 4 whole potatoes |
| red bell pepper: 1 pepper |
| vegetable oil: 1/2 cup |
| distilled vinegar: 1/4 cup |
| garlic: 1 clove (minced) |
| fresh dill weed (sprigs): 1 1/2 tsp |
| salt |
| black pepper |
Potato-Leek Vinaigrette
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
10 min -
Servings
4 serving(s)
Tags
- Wash leeks and slice into ½ inch pieces. Drop into boiling water. Cook for 5 minutes, drain and set aside to cool.
- Cut potatoes into 1 ½ inch chunks. Drop into boiling water and cook until tender, but firm. Drain and set aside.
- Slice the bell pepper into 1 inch strips.
- Whisk together the vinaigrette ingredients. Combine leeks, potatoes and peppers. Pour vinaigrette over and toss. Chill before serving.