This Recipe Is Called Liz Taylor

Don't ask why. This was always known in my recipe book as Liz Taylor and since she went to a better place recently I remembered it and cooked it and it was a success. R.I.P. Liz

You need : 6 leeks, 2 medium hard boiled eggs- chopped in little squares, 200g of small potatoes
and for the sauce : 2 tea spoons of Dijon mustard, 1 tea spoon dried tarragon, 75ml olive oil, 2 tea spoons of red wine vinegar and 2 table spoons of white wine (ok then secret revealed, mixing red and white wine is the reason this recipe is called Liz Taylor)

After rinsing well and discarding of the outer hard green layer, slice leeks. Cut the small potatoes in half and steam for about 15 minutes, or until easily pierced with the tip of a sharp knife. Move into a pan with a little butter, add a bit of salt and then the leeks and cook for 10 minutes.

While everything is cooking, whisk together the mustard, vinegar, salt and pepper, then gradually beat in the oil, drop by drop at first, to form a thick sauce. Finally beat in the wine.

Drain the potatoes and leeks in a colander and leave to steam dry for a few minutes until warm.

Put the potatoes and leeks in a shallow serving dish, scatter with half the tarragon, add pepper, then pour over the dressing. Add the hard boiled chopped eggs over the top, then add the rest of the tarragon. Liz would like this best eaten lukewarm.