Ingredients:
1½ pounds potatoes, scrubbed well
Mustard Vinaigrette (recipe below)
Sea salt
Freshly ground black pepper
3-6 leeks, cut in half, cleaned, and cut into 3-4 inch lengths
1 cup chopped ripe tomato
¼ cup coarsely chopped parsley or basil

Directions:

  1. Bring a saucepan of water to a boil, enough to cover the potatoes by 2 inches. Place the potatoes in the saucepan and, over medium-high heat, cook until tender when pierced with a fork, about 10 minutes. Drain the potatoes and return to the pan, and set over the heat and shake until the potatoes are dry.
  2. Prepare the dressing (recipe below) while the potatoes cool.
  3. Cut the potatoes into 1/4-inch thick slices and place in a bowl. Season to taste with salt and pepper. Cool slightly more if needed, then add just enough dressing to coat lightly. Toss gently to mix thoroughly.
  4. Arrange the cut leeks in a single layer in a large, shallow pan. Add water to barely cover and place over medium-high heat. Bring to a boil and cook, uncovered, until tender when pierced with a wooden skewer, about 12 minutes. Remove from the heat and drain well. Season to taste with salt and pepper. Pour the remaining dressing over the leeks and let stand for 15 minutes.
  5. Remove the leeks from the dressing and arrange them with the potatoes in alternating stripes on a serving platter. Sprinkle with the tomato and chopped herb, and drizzle the dressing remaining in the leek pan over all. Serve at room temperature.

MUSTARD VINAIGRETTE

Ingredients:
1/3 cup vinegar of choice of freshly squeezed lemon juice
1 teaspoon sweetener (optional)
1 tablespoon Dijon mustard
1 teaspoon minced garlic
2/3 cup olive oil

Directions: In a bowl or a jar with a cover, combine the vinegar, or lemon juice, sugar, salt and pepper, and mustard. Cover and shake well. Add the oil and whisk or shake to emulsify.

Serves 6