Leek & Potato Salad

While the weather here in Northern California has been oddly inconsistent the last few days, it certainly has a Spring feel. But there's still some wonderful root vegetables at the Farmers' Market, so here's a transitional picnic recipe of Leek & Potato Salad.

This flavorful salad makes the most of delectable root vegetables while avoiding that creamy mayo fat-fest. The leeks are braised in a saucepan, first with butter (or vegan butter), then a little white wine is added to impart depth and flavor. Add some water and allow the leeks to cook until soft with some salt and pepper. Dice some new potatoes and place them in a saucepan with water and salt. Bring to a boil and cook until not quite tender. Drain and rinse in cold water to stop the cooking process.  Add the potatoes and some capers to the leeks and cook for two minutes.  Whip up a vinaigrette of olive oil, champagne vinegar, dijon mustard and salt and pepper. Add to the potato-leek mixture and allow to marinate for 1 hour. The leek to potato mix should be 50/50.

Enjoy!