Potato Leek Salad Recipe
Hearty and filling. Nice blend of herbs.

Place in a pot:
    5 russet potatoes, peeled and cut into chunks

Bring to a boil, then reduce heat and simmer until soft but firm. Strain and set aside.

Meanwhile, sauté until leeks are tender (approximately 10 minutes):
    1/4 cup canola or sunflower oil
    3 cups leeks, cut into 1/2" rounds
    3 cloves garlic, peeled and minced

Add:
    11/2 teaspoons oregano
    11/2 teaspoons dried basil
    2 teaspoons salt
    1/4 teaspoon black pepper

Mix the cooked potato chunks with the leeks and herbs. Serve warm.

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