Serves 6

Potato Salad with Leeks, Capers and Dill

4 lbs. new potatoes

1/2 cup olive oil

2 leeks, thinly sliced (tender white part only)

3/4 cup chopped onion, rinsed and toweled dry

1/4 cup chopped fresh dill

1/2 cup chopped fresh Italian parsley

2 tsp minced garlic

5 Tblsp capers

4 Tblsp Dijon mustard

4 Tblsp dry white wine

3 Tblsp red wine vinegar

1 tsp salt

3/4 tsp freshly ground pepper

Place the potatoes in a medium pan, cover with water and boil until tender about 25-30 minutes. Drain and cool the potatoes for at least 30 minutes before slicing them into 1/4 inch slices.

Heat 3 Tblsp of the olive oil in a medium pan and saute the leeks until tender, about 2 minutes.

In a large bowl, combine the leeks, onion, dill, parsley, garlic, capers, Dijon , white wine, red wine vinegar, salt & pepper and the remaining olive oil. Carefully fold in the sliced potatoes and serve warm or at room temperature.