Green Bean, Potato and Leek Salad

1. 1

   Boil or steam potatoes and green beans separately until tender but not mushy.

2. 2

   Drain or remove from steamer.

3. 3

   Cut each potato into eighths.

4. 4

   Place in salad bowl.

5. 5

   Add green beans.

6. 6

   Blend Dijon mustard and vinegar in small bowl.

7. 7

   Whisk in vegetable oil in thin stream.

8. 8

   Pour over potatoes and beans and mix gently to coat.

9. 9

   Season salad to taste with salt and pepper.

10. 10

    Set aside.

11. 11

    Melt 2 tablespoons butter in heavy large skillet over medium heat.

12. 12

    Add leeks and saute until tender and lightly browned, about 7 minutes.

13. 13

    Divide potato and green bean mixture among salad plates.

14. 14

    Top each with sauteed leeks.

15. 15

    Sprinkle salads with chopped fresh parsley.

16. 16

    Garnish each salad with 2 hard-boiled egg quarters, if desired, and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.