Tangy Potato Salad

2 pounds small red potatoes, halved or quartered if large

Coarse salt and ground pepper

1 bunch leeks (about 2 pounds), white and lightly green parts only, halved lenghtwise, cut into 3/4 inch

slices, rinsed well and drained

2 tablespoons Dijon mustard

1 tablespoon extra virgin olive oil

2 tablespoons white wine vinegar

1/4 cup roughly chopped fresh parsley leaves

1. In a large pot, bring potatoes to a boil over high in salted water.Reduce to a rapid simmer and cook

until potatoes are tender when pierced with a knife, 15 minutes. With a slotted spoon, transfer potatoes

to a large bowl. Return water to a boil, add leeks, and cook until tender, 10 minutes. With a slotted spoon,

transfer leeks to a blender. Add mustard, oil, vinegar and 1/3  cup water; puree until very smooth. (Use 

caution when blending hot liquids.)

2.Add leek mixture to potatoes and tossl; season with salt and pepper. Top with parsley and serve warm or

at room temperature. (To store, refrigerate in an airtight container up to 2 day.)

Enjoy!