Potato and Leek Salad

[migration] empty title 217 Author: Canadian Living Credits: [migration] empty title 217

  • Portion size 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 tablespoons chopped fresh parsley
  • 2 tablespoons extra virgin olive oil
  • 4 teaspoons lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3/4 cups cubed or crumbled feta cheese
  • 1/2 cup black olive

Method

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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Potato and Leek Salad

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