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 ¼ 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.
Recipe by Culinary Thymes at https://www.culinarythymes.com/potato-salad-with-leeks-capers-and-dill/