This no-mayo potato salad is delicious on its own, but the crispy leeks turn it into something really special.  Definitely worth the extra effort.  You can make the salad a day or longer in advance, but don’t mix the leeks into it until you serve it as they will become soggy — although still tasty.

Bring a large pot of salted water to a boil.  Add 2 lbs. scrubbed whole potatoes.

Preheat the oven to 425.

While the potatoes are cooking, trim 1/2 lb. Green Beans.  Prepare an ice bath with cold water and 6-8 ice cubes in a large bowl.

Trim the leaves off 1-2 Leeks and discard.  Cut down into the shank of the Leek and rinse it well under water.  Cut the leek in half lengthwise, and then slice into julienne strips.

Toss the leeks with 2 T. olive oil and 1/2 t. salt and place in a large cast iron skillet or on a cookie sheet.  Bake at 425 until they are crispy, stirring them once.

When the potatoes are fork-tender, add the Green Beans to the water.  When the water returns to a boil, use a tongs to remove the beans and transfer them into the ice bath.

Drain the water and rinse the potatoes with cold water for a minute.  Allow them to cool.

When the beans are cool, chop them into 2 inch pieces.

Make a dressing: Combine 2 T. red wine vinegar or lemon juice, 1 small minced clove of garlic, 3 T. olive oil and 1 T. stoneground mustard plus salt and pepper.

Toss the beans with the dressing and allow to sit for 5 minutes.

Cut the potatoes into bite-sized chunks and add to the beans.  Toss to combine and let sit another 15-20 minutes, stirring a few times.

Just before serving, add the crispy leeks to the salad.  For a more dramatic presentation, pile them atop the salad and then toss at the table.