Ingredients
- 2 pounds potatoes (new baby potatoes, mixture of red and while)
- 2 leeks (white and light green parts only)
- 1/2 cup olive oil (extra-virgin, more to drizzle)
- 6 tablespoons lemon juice (don't use any bottled)
- 2 tablespoons red wine vinegar
- 1/2 to 1 cup finely chopped fresh mint, or to you taste
- 1/2 English cucumber, diced
- Salt and pepper
- 5 to 6 large eggs (hard-cooked, quartered)
- 1 1/2 cups feta cheese, cubed
- 16 black olives
How to Make
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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.
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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.
We hope you enjoy this recipe!
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