*  Exported from  MasterCook  *
 
                     Green Bean, Potato And Leek Salad
 
 Recipe By     : Bon Appetit October 1992
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Beans & Peas                     Bon Appetit Magazine
                 Potatoes                         Salads & Salad Dressings
                 To Post
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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   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 bo
 wl.  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 a
 nd saute until tender and lightly browned, about 7 minutes.
 
 Divide potato and green bean mixture among salad plates.  Top each with sauteed
  leeks.  Sprinkle salads with chopped fresh parsley.  Garnish each salad with 2
  hard-boiled egg quarters, if desired, and serve.
 
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