Potatoes with Leeks

3 lbs small yellow potatoes

1 leek, chopped

1/2 cup vegetable broth or broth of choice

1/4 cup vinegar

2 tablespoons olive oil

1 teaspoon salt

1 tablespoon fresh parsley, chopped

1. Boil potatoes in salted water until soft, about 15 minutes. Drain.

2. Meanwhile, sautee leeks in a tablespoon of olive oil until soft. Set aside.

3. In a small bowl, mix broth, vinegar, 1 tablespoon of olive oil, and salt. Place potatoes and leeks in a large bowl and top with broth mixture. Cover bowl and let sit 20 minutes to absorb some of the liquid.

4. Top with fresh parsley before serving.