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Garlic and Thyme Potato Salad with Leeks

Servings: 4 servings


  • 3 cups roasted potatoes cooled and chopped into 1/2" pieces
  • 2 eggs hardboiled, peeled and chopped small
  • 6-8 large black olives thinly sliced or chopped small
  • 2 tablespoons leeks sliced very thin
  • 2 teaspoons fresh thyme finely minced, adjust to taste
  • 2 teaspoons fresh dill finely minced, adjust to taste
  • 3 tablespoons sour cream
  • 3 tablespoons mayonnaise
  • 1 large garlic clove minced
  • 1-2 tablespoons white wine vinegar I used the garlic infused vinegar from the preserved garlic
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly cracked black pepper


  • Combine the potatoes, eggs, olives, leeks, thyme and dill in a bowl and toss to combine. In a second small bowl, combine the sour cream, mayonnaise, garlic, vinegar, salt and pepper. Pour the dressing over the potato mixture and toss gently to coat thoroughly. Chill for a couple hours before serving. Enjoy!