Yields
8 servings
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ingredients
4
new potato, (about 1 ½ lb)
3
leek, (white and light green parts), sliced
1
cup sliced celery
¼
cup light mayonnaise
2
Tbsp chopped fresh parsley
2
Tbsp extra virgin olive oil
tsp lemon juice
tsp each salt and pepper
¾
cup cubed or crumbled feta cheese
½
cup black olives
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directions
Step 1
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 cubes. Place in large bowl.
Step 2
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.
Step 3
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.