{{tag>Recipe Vegetarian 5}

1. Prep
   1. Dice Potatoes medium (3/4 inch)
   2. Wash and cut green beans into 1½ inch pieces
   3. Cut leek in half, and then into ¼ inch half moons. Wash thoroughly.
2. Cook
   1. Bring enough salted water to cover the potatoes and leeks to a boil.
   2. Reduce to a simmer and add the potatoes and leeks.
   3. Cook until tender (5 to 7 minutes) and add green beans for last 2 minutes of cooking.
   4. Drain and put in a mixing bowl.
   5. Fold in the Creamy Mustard Vinaigrette.