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Greek-Style Potato Salad with Eggs

Fresh Juice
Photography and styling by Natalie Sorichetti
Serve this salad for lunch or supper with a country loaf of bread and a bottle of your favourite white or rosé wine. Use a combination of white, yellow and/or blue potatoes.


  • 1 lb  (500 g)  new potatoes
  • 2 leeks (white and light green parts only)
  • 1/4 cup  (60 mL)  (approx) extra-virgin olive oil
  • 3 tbsp  (45 mL)  lemon juice
  • 1 tbsp  (15 mL)  red wine vinegar
  • 1/2 tsp  (2 mL)  salt
  • Pinch pepper
  • 1/2 cup  (125 mL)  finely chopped fresh mint
  • 1 cup  (250 mL)  sliced cucumber
  • 4 hard-cooked eggs, quartered
  • 5 oz  (150 g)  Feta cheese, cubed
  • 16 black olives


Place potatoes in large saucepan; cover with 2 inches/5 cm of cold salted water and bring to boil.

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.

In large bowl, whisk together 1/4 cup/60 mL of the oil, lemon juice, vinegar, salt and pepper; stir in mint. Carefully mix in potatoes, leeks and cucumber.

Plate and top with eggs, cheese and olives; if desired, lightly drizzle with oil.

Makes 4 servings.

If dealing with a food allergy, intolerance or sensitivity or special dietary needs for a medical condition, always check the label of processed foods (including spices and condiments) to ensure that they’re free of potentially harmful ingredients. If you have any doubt about a product’s ingredients, contact the manufacturer.