Lemon, Leek and Feta Potato Salad

With bright lemon flavor, tangy yogurt and feta, savory leeks and a shower of fresh spring herbs, this potato salad recipe is an elegant upgrade to what is typically served at backyard gatherings. It would make a delightful addition to the table for a lunch, brunch, shower or any other joyful spring occasion.

4 pounds Yukon gold potatoes, quartered

Salt

1/4 cup olive oil

4 large leeks, white and pale green parts sliced

Freshly ground black pepper

1 lemon, zested and juiced

4 cloves garlic, grated

1 cup Greek yogurt

1 tablespoon honey

6 ounces feta, crumbled

Fresh dill or chives, chopped

Flaky sea salt

Place potatoes in a Dutch Oven and add enough cold water to cover. Add a pinch of salt and heat pot set over medium-high heat until water boils. Reduce heat to low and simmer until potatoes are tender, about 10-12 minutes. Drain potatoes and set aside in a large mixing bowl. Wipe out the Dutch Oven and return to the stovetop.

Heat olive oil in the Dutch Oven set over medium-high heat. When the oil is hot, add the leeks along with a pinch of salt and pepper. Lower the heat to medium-low. Cook until leeks are very soft and tender, but not charred, about 15 minutes. Add the lemon zest and grated garlic and cook until the garlic is fully melted into the leeks, about 3 minutes longer. Remove pot from the heat.

Add the lemon juice, Greek yogurt and honey and stir to combine with the leek mixture. Return potatoes to the pot along with the feta. Gently stir to combine ensuring the potatoes are evenly covered with the yogurt mixture. Garnish with dill or chives and flaky salt.