Boil or steam potatoes and green beans separately until tender but
not mushy. Drain or remove from steamer. Cut each potato into 8ths.
Place in salad bowl. Add green beans. Blend Dijon mustard and vinegar
in small bowl. Whisk in vegetable oil in thin stream. Pour over
potatoes and beans and mix gently to coat. Season salad to taste with
salt and pepper. Set aside.
Melt 2 tb butter in heavy large skillet over medium heat. Add leeks
and saute until tender and lightly browned, about 7 minutes.
Divide potato and green bean mixture among salad plates. Top each
with sauteed leeks. Sprinkle salads with chopped fresh parsley.
Garnish each salad with 2 hard-boiled egg quarters, if desired, and
serve.
