Potato and Leek Salad
This twist on potato salad — a perennial picnic favourite — is mild but gets perked up with sharp feta cheese and olives.
Servings: 8
Ingredients:
| Nutritional Info | |
| cal | lt;bgt;PER SERVING:lt;/bgt; About 170 |
| pro | 4 g |
| total fat | 9 g |
| sat. fat | 3 g |
| carb | 20 g |
| fibre | 3 g |
| chol | 10 mg |
| sodium | 505 mg |
| % RDI: | - |
| calcium | 8% |
| iron | 9% |
| vit A | 3% |
| vit C | 22% |
| folate | 12% |
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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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