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Ingredients
- 8 med -small red potatoes
- 1 lb green beans trimmed, halved crosswise
- 1 Tbsp. Dijon mustard
- 3 Tbsp. white wine vinegar
- 1/2 c. vegetable oil
- 2 Tbsp. butter (1/4 stick)
- 4 x leeks (white part only), halved lengthwise, thinly sliced crosswise Minced fresh parsley
- 3 x hard-boiled Large eggs shelled, quartered (optional)
Directions
- Boil or possibly steam potatoes and green beans separately till tender but not mushy. Drain or possibly remove from steamer. Cut each potato into eighths.
- Place in salad bowl. Add in green beans. Blend Dijon mustard and vinegar in
- small bowl. Whisk in vegetable oil in thin stream. Pour over potatoes and beans and mix gently to coat. Season salad to taste with salt and pepper. Set aside.
- Heat 2 Tbsp. butter in heavy large skillet over medium heat. Add in leeks and saute/fry till tender and lightly browned, about 7 min.
- Divide potato and green bean mix among salad plates. Top each with sauteed leeks. Sprinkle salads with minced fresh parsley. Garnish each salad with 2 hard-boiled egg quarters, if you like, and serve.
- Serves 6.
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