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Back to Recipe List	* Exported from MasterCook * Greek Style Salad a la Doug Recipe By : Doug I. Serving Size : Preparation Time :0:00 Categories : Volume 11-05 May 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound new potatoes -- (500 g) [red or white your choice. I did white.] 2 leeks -- white and tender green parts only 1/4 cup extra virgin olive oil 3 tablespoons lemon juice -- freshly squeezed 1 tablespoon balsamic vinegar 1 cucumber -- (6 inches long) sliced across into 1/4-inch rounds 1/2 cup artichoke hearts -- sliced in two 4 hard cooked eggs -- quartered 6 ounces feta cheese -- chopped 12 pitted black olives -- cut in half Cook potatoes in salted water until done but still firm; peel, slice into 1/4-inch pieces. Cook well-washed leeks in salted water; simmer for a few minutes only, remove and slice into rounds, then dry in towel. Mix well the olive oil, vinegar, lemon juice, salt and freshly ground black pepper to taste. Blend in carefully the potatoes, leeks, cucumber, and add the cheese and olives. This was a terrific salad and was a complete meal. Marie added a loaf of her soda bread to go along with it. Dessert was strawberries drizzled with balsamic vinegar and Splenda. I was told that I could make that again! And of course, I will! Cheers, Doug on Vancouver Island ---> Yummy! A Greek potato salad. No sprinkle of hot pepper? <G> A hint on hard-cooked eggs: if you hate peeling them and appearance is not an issue try cooking them by poaching until the yolks are firm in one of those little egg poacher gadgets that keep the white all neatly tucked up around the yolk rather than boiling them in the shell. This can also be done in a small muffin pan if you have a deep-sided frying pan with a lid. H. Contributed to the FareShare Gazette by Doug; 30 May 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - -

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