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1
Cook potatoes in an uncovered pot of boiling water.
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2
While potatoes cook, in a separate pan, saute leeks in butter over medium heat until slightly browned and tender, but not burnt, about 10 minutes. When finished, remove from heat.
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3
While both are cooking, whisk together dressing ingredients and modify to taste.
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4
When a fork goes into the potatoes but they are still somewhat firm (about 10 to 15 minutes of cook time), use a slotted spoon to remove potatoes from pan, reserving hot water in the pan. Put potatoes in the bowl you plan on mixing up the salad in, and submerge in an ice water bath.
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5
In the same pan with reserved hot water from potatoes, add and hard boil eggs (cover pan and simmer), about 12 minutes.
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6
While eggs are cooking, and potatoes soaking in ice water, chop the crunchy veggies and set aside.
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7
When potatoes are cool to the touch, remove from bath and chop into smaller pieces. Dump water out of the bowl and dry.
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8
Add potatoes, leeks, crunchy diced veggie and dressing to the bowl and mix together.
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9
When the eggs are finished, run under cold water and/or soak in ice bath, chop and add to salad.
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10
Add salt and pepper to taste.
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11
Chill in fridge until cool or overnight. (The flavors get better overnight) Enjoy!
