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Leek potato Salad

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Ingredients
  • 4 leeks
  • 4 medium potatoes
  • 1 red bell pepper
  • juice of 1 lemon
  • 1/4 cup white vinegar
  • 1/4 cup olive oil
  • 1 garlic clove, minced or pressed
  • 1 to 4 tablespoons chopped dill
  • salt and pepper to taste
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.

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