5 ml (1 tsp.) tarragon vinegar (or of your choice)
15 ml (1 tbsp.) old-style mustard
15 ml (1 tbsp.) maple syrup
80 ml (1/2 cup) olive oil
Salt and freshly ground pepper
30 ml (2 tbsp.) chives, snipped
Cook little potatoes in salted boiling water and dip in ice water to avoid over cooking. Drain and set aside in a salad bowl. Fry bacon over medium heat in a non-stick skillet for 5 minutes. Add leek and cook until bacon is crisp and leek is tender. If necessary, drain on paper towels to remove excess fat and transfer to salad bowl. Set aside.
Whip mustard, vinegar and maple syrup in a small bowl. Gradually add olive oil in a thin stream while whisking constantly. Season to taste. Pour over salad and toss delicately; garnish with chives.