Mediterranean Potato Salad & Eggs
Recipe: #5418
May 14, 2012
Categories: Salads, Potato Salad, Side Dishes, Eggs, Potatoes, Greek, Italian, Mediterranean, Portuguese, Baby Shower, Brunch, Fathers Day, July 4th Labor Day, Mothers Day, Picnic, Potluck, Gluten-Free, Vegetarian, Kosher Dairy, more
"I only make this new with baby potatoes, this salad has a wonderful blend of Mediterranean flavors, dry mint and bottled lemon juice is a definate no-no here!"
Ingredients
Nutritional
- Serving Size: 1 (241.2 g)
- Calories 335.6
- Total Fat - 21.6 g
- Saturated Fat - 5.6 g
- Cholesterol - 142.1 mg
- Sodium - 274.7 mg
- Total Carbohydrate - 23.7 g
- Dietary Fiber - 3.9 g
- Sugars - 2.8 g
- Protein - 12.8 g
- Calcium - 252.8 mg
- Iron - 2.2 mg
- Vitamin C - 19.7 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Place potatoes in large saucepan; cover unpeeled baby potatoes with 5 to 6 inches of cold salted water and bring to boil. Meanwhile cut leeks in half crosswise and add to pot; reduce heat and simmer until leeks are tender, about 10 minutes. With tongs, remove leeks; drain, chill under cold water and drain well. Continue simmering potatoes until tender; drain and let cool enough to handle. Peel and slice into rounds; slice leeks into rounds.
Step 2
In large bowl, whisk together 1/2 cup olive oil, lemon juice and vinegar; stir in mint. Carefully mix in potatoes, leeks and cucumber. Season with salt and ground pepper. Plate and top with eggs wedges, feta cheese and olives, then lightly drizzle with more olive oil.
Tips
No special items needed.