3 medium size leeks, about 2 to 3 lbs. 2 large potatoes, cut in 1 inch cubes 3 hard boiled eggs, halved, then cut in quarters 3 slices bacon, diced 3 tablespoons of wine vinegar Salt and pepper to taste
Wash leeks well, trim off stem end, leave about 7 inches of green above white part. Split leeks in half lengthwise, then cut in 2 inch pieces. Add to boiling water to cover. Cook until tender, about 15 minutes; drain. Boil potatoes separately until done; do not overcook, drain. In a small skillet, fry bacon until crisp, remove from heat; do not drain. Add vinegar to drippings. Combine leeks, potatoes, bacon, vinegar, eggs. Salt and pepper to taste. Toss lightly. Serves 6. Serve hot. Great side dish with any meat entree.
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