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Green Bean, Potato and Leek Salad


8 medium-small red potatoes
1 pound green beans, trimmed, halved crosswise
1 tablespoon Dijon mustard
3 tablespoons white wine vinegar
1/2 cup vegetable oil
2 tablespoons (1/4 stick) butter
4 leeks (white part only), halved lengthwise, thinly sliced crosswise
Chopped fresh parsley
3 hard-boiled eggs, shelled, quartered (optional)
Boil or steam potatoes and green beans separately until tender but not mushy. Drain or remove from steamer. Cut each potato into eighths. Place in salad bowl. Add 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.

Melt 2 tablespoons butter in heavy large skillet over medium heat. Add leeks and sauté until tender and lightly browned, about 7 minutes.

Divide potato and green bean mixture among salad plates. Top each with sautéed leeks. Sprinkle salads with chopped fresh parsley. Garnish each salad with 2 hard-boiled egg quarters, if desired, and serve.

NOTE: Add grilled chicken strips and used the eggs crushed with a fork and sprinkled on the salad as a garnish for a different presentation!

Original recipe: