1. In a large saucepan of boiling salted water, cover and cook potatoes until tender, about 25-30 minutes. 2. With slotted spoon, remove and let cool; peel and cut into 3/4 inch cubes. 3. Place in a large bowl. 4. Meanwhile, blanch leeks and celery in same boiling water for 20 seconds; drain well and add to potatoes. 5. In a small bowl, whisk together mayonnaise, parsley, oil, lemon juice, salt and pepper; pour over veggies and mix well. 6. Sprinkle with feta cheese and olives. ---------------------------------------------------------------------------
Nutrition
Ingredients
