PREP TIME 30 minutes

COOK TIME 15 minutes

REFRIGERATION TIME 4 hours

TOTAL TIME 4 hours 45 minutes

Ingredients

• 2 lbs Yukon Gold or Yellow Potatoes, cut in 1 inch dice, About 6 cups

• 1 cup Mayonnaise

• 1 tbsp white balsamic vinegar

• 1 1/2 tsp salt

• 1/2 tsp pepper

• 1 tbsp Dijon Mustard

• 1 large Green Bell Pepper, diced

• 3 Leek Scapes, sliced thin

• 2 tbsp fresh thyme

• 1 tbsp fresh dill

Instructions

1. Bring a large stock pot of water to a boil. While you are waiting, dice the potatoes and bell pepper, chop the fresh dill, remove the thyme leaves from the stalks, and slice the leek scapes.

2. Once the water is boiling, carefully place potatoes in the pot, and wait for it to come back to a boil. Once water is boiling, turn down heat to medium high, and cook for about 10 to 15 minutes, or until potatoes are easily pierced with a fork.

3. While potatoes are cooking, put mayonnaise, white balsamic vinegar, dijon mustard, salt, pepper, bell pepper, leek scapes, and the fresh herbs in a large serving bowl and combine well.

4. Add the potatoes to the mayonnaise mixture, stir well, and let refrigerate for a few hours or overnight.

Recipe by: thecoppertable