Potato Carrot Salad

Adapted from food.com

6 to 8 small Potatoes
1 Tbls. vinegar
salt and pepper to taste
1 cup finely minced Leeks
2 Carrots, grated
1/2 cup Parsley leaves
2 Tbls. Parmesan cheese, grated
1/2 cup mayonnaise
up to 1/4 tsp. cayenne pepper or paprika

Scrub potatoes and place in a pot covered with cold, salted water by 1 inch. Bring to a boil, reduce heat to simmer and cook until a skewer passes through potatoes, about 15 minutes. Drain and pour onto a kitchen towel. When cool enough to handle, cube the potatoes, add to bowl with vinegar, salt and pepper. When potatoes are completely cooled, stir in leeks, carrots, parsley and cheese. Add mayonnaise and mix well, sprinkle with cayenne (or paprika) to taste. Refrigerate for 1 hour before serving.