Potato Salad with Salmon Vinaigrette
Scrub potatoes thoroughly and cook for about 25 minutes in salted water. Rinse leeks and cut into very fine strips. Blanch in salted water for a few seconds and rinse in cold water, drain well. Quarter bell pepper and remove seeds and ribs, dice finely. Drain, peel and slice potatoes. Heat vegetable broth and pour over the potatoes, let stand for 1 hour. Whisk vinegar with mustard, egg yolk and oil, season with salt, pepper and sugar. Dice salmon finely. Combine salmon with the dressing. Rinse dill, shake dry and chop finely. Mix potatoes with the salad dressing, leeks, pepper and dill carefully and serve.