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Creamy Vegan Potato Salad with Leeks

In search of a lighter wholesome potato salad? I really like this vegan potato salad recipe, which was impressed by mother-in-law Helena’s potato salad that she has been making for years in Sweden. The simplicity of the salad is the key; there are not any fussy components, solely a light-weight contact of vegan mayo and bitter cream, blended with leek and capers. The outcomes are a fluffy, creamy salad with only a trace of subtly pungent leeks, the sunshine sea fermented taste of capers, and ample chunks of cooked recent potatoes. I like to serve this vegan potato salad 12 months spherical–it’s nice as a aspect dish for weekend meals, events, picnics, potlucks, tailgate meals, and vacation tables. With solely 6 components, you may make this gluten free salad in beneath half-hour.

How lengthy does potato salad final?

This recipe holds rather well, so you may make this potato salad over the weekend, cowl it and retailer it within the fridge, and revel in all of it week lengthy (as much as 5 days). This traditional potato salad is scrumptious served with a BLTA sandwich, bowl of lentil soup, or veggie burger.


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This creamy vegan potato salad with leeks is a light-weight potato salad flavored with the refined taste of leeks, recent potatoes, capers, and plant-based mayo and bitter cream.

  1. Scrub outer floor of potatoes (don’t peel), slice in half, and place in a giant pot crammed two-thirds filled with water. Cowl with lid and produce to a boil. Scale back warmth to medium and simmer till potatoes are simply barely tender, however nonetheless agency (about 12-20 minutes, relying on dimension and kind of potatoes). Drain water instantly and switch to a colander to chill. When potatoes are cooled sufficient to deal with, slice into giant cubes (about 1 ½ inches) and put aside. 
  2. In the meantime, trim the leeks by eradicating any powerful outer leaves. Slice white half thinly into circles, then into halves to create “moons”. Slice tender inexperienced part into skinny slices. Place in a colander and rinse effectively, then drain. (Leeks can carry loads of dust throughout their rising course of, so for finest outcomes rinse after slicing). Add to a big bowl.
  3. Add capers to the bowl with leeks. 
  4. In a small bowl, mix vegan mayonnaise, vegan bitter cream, white pepper, and salt (elective) and blend till easy. 
  5. Add barely cooled potatoes to the bowl with leeks and capers and mix gently. 
  6. Gently fold within the mayonnaise combination into the potato combination till effectively mixed, being cautious to keep up the feel of the potatoes. (Rigorous stirring will flip the potatoes into “mashed potatoes”!)
  7. Serve instantly or refrigerate till serving time. Makes 12 servings (about 2/3 cup every).
  8. Retailer coated in fridge for as much as 5 days. 

  • Prep Time: quarter-hour
  • Cook dinner Time: 20 minutes
  • Class: Facet Dish
  • Delicacies: American


  • Serving Measurement: 1 serving
  • Energy: 140
  • Sugar: 2 g
  • Sodium: 106 mg
  • Fats: 5 g
  • Saturated Fats: 3 g
  • Carbohydrates: 22 g
  • Fiber: 3 g
  • Protein: 3 g

Key phrases: vegan potato salad, how lengthy to boil potatoes for potato salad, wholesome potato salad, how lengthy does potato salad final

For different salad recipes, take a look at a few of my favorites:

Inexperienced and Gold Brown Rice Salad
Arugula Salad with Tomatoes
Inexperienced Bean, Chickpea, and Farro Salad with Za’atar
Spicy Cauliflower Salad with Cilantro
Shaved Brussel Sprout Salad with Peanuts and Papaya
Strawberry Spinach Salad with Vegan Feta and Balsamic French dressing
Purple Plum Wheat Berry Salad
Cucumber Tomato Onion Salad

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