Green Bean, Potato and Leek Salad

• 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 (1/4 stick) butter
• 4 leeks (white part only), halved lengthwise, thinly sliced crosswise
• Chopped fresh parsley
• 3 hard-boiled eggs, shelled, quartered (optional)

1. Boil or steam potatoes and green beans separately until tender but not mushy.
2. Drain or remove from steamer.
3. Cut each potato into eighths.
4. Place in salad bowl.
5. Add green beans.
6. Blend Dijon mustard and vinegar in small bowl.
7. Whisk in vegetable oil in thin stream.
8. Pour over potatoes and beans and mix gently to coat.
9. Season salad to taste with salt and pepper.
10. Set aside.
11. Melt 2 tablespoons butter in heavy large skillet over medium heat.
12. Add leeks and saute until tender and lightly browned, about 7 minutes.
13. Divide potato and green bean mixture among salad plates.
14. Top each with sauteed leeks.
15. Sprinkle salads with chopped fresh parsley.
16. Garnish each salad with 2 hard-boiled egg quarters, if desired, and serve.

red potatoes, green beans, mustard, white wine vinegar, vegetable oil, butter, leeks, fresh parsley, eggs

Taken from www.epicurious.com/recipes/food/views/green-bean-potato-and-leek-salad-2490 (may not work)