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!