Ingredients: 1 1/2 cup soft cheese, crumbled 7 ea potatoes, cleaned and boiled 1/3 cup olive oil 3 garlic cloves, crushed 3/4 cup scallions, finely chopped 10 black olives, pitted 4 tbs wine vinegar 3 tbs dill, finely chopped salt and black pepper to taste Method: Dice cooled potatoes into cubes. Toss cubed potatoes with olive oil and garlic and let cool in a fridge for 15 minutes. Add cheese and scallions and drizzle with vinegar. Add salt and pepper to taste, dill and olives and toss very gently. Let rest for at least 1 hour in a fridge. Serve on the fresh lettuce leaves.
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