Potato and Leek Salad
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Servings: 8
Ingredients:
Suggested Recipes
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4 new_potatoes (about 1-1/2 lb/750 g)
3 leeks (white and light green parts), sliced
1 cup (250 mL) sliced celery
1/4 cup (50 mL) light mayonnaise
2 tbsp (25 mL) chopped fresh parsley
2 tbsp (25 mL) extra-virgin olive oil
4 tsp (20 mL) lemon juice
1/4 tsp (1 mL) each salt and pepper
3/4 cup (175 mL) cubed or crumbled feta cheese
1/2 cup (125 mL) 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.
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