Potato and Leek Salad
This recipe makes 8 servings
Ingredients
- 4 new potatoes, (about 1-1/2 lb/750 g)
- 3 leeks, (white and light green parts) sliced
- 1 cup sliced celery
- 1/4 cup light mayonnaise
- 2 tbsp chopped fresh parsley
- 2 tbsp extra virgin olive oil
- 4 tsp lemon juice
- 1/4 tsp salt
- 1/4 tsp pepper
- 3/4 cup cubed or crumbled feta cheese
- 1/2 cup black olives
Preparation
In large pot of boiling salted water, cover and cook potatoes until tender, 25 to 30 minutes. With slotted spoon, remove and let cool; peel and cut into 3/4-inch (2 cm) cubes. Place in large bowl.
Meanwhile, blanch leeks and celery in same boiling water for 20 seconds; drain in colander. Chill under cold water; drain well and add to potatoes.
In small bowl, whisk together mayonnaise, parsley, oil, lemon juice, salt and pepper; pour over vegetables and mix well. Sprinkle with feta cheese and olives.
- Keywords : Appetizers; Salad; Heart-healthy; Leeks; Potatoes;
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