3cupsroasted potatoescooled and chopped into 1/2" pieces
2eggshardboiled, peeled and chopped small
6-8large black olivesthinly sliced or chopped small
2tablespoonsleekssliced very thin
2teaspoonsfresh thymefinely minced, adjust to taste
2teaspoonsfresh dillfinely minced, adjust to taste
3tablespoonssour cream
3tablespoonsmayonnaise
1large garlic cloveminced
1-2tablespoonswhite wine vinegarI used the garlic infused vinegar from the preserved garlic
1/2teaspoonkosher salt
1/4teaspoonfreshly ground black pepper
Instructions
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!