Preheat oven to 425°. Line a large rimmed baking sheet with aluminum foil.
On prepared pan, toss together potatoes, leek, vegetable oil, 2 teaspoons salt, and 1 teaspoon pepper; arrange in a single layer.
Bake for 20 to 25 minutes or until potatoes are tender. Remove from oven, and let cool for 30 minutes.
In a large bowl, whisk together olive oil, remaining 5 ingredients, and remaining ½ teaspoon each salt and pepper. Add potato mixture, tossing to combine.
Recipe by Paula Deen Magazine at https://pauladeenmagazine.com/roasted-potato-leek-salad-recipe/