Creamy Vegan Potato Salad with Leeks

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Searching for a lighter wholesome potato salad? I 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 aren’t any fussy elements, solely a lightweight contact of vegan mayo and bitter cream, combined 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 elements, you can also make this gluten free salad in beneath half-hour.

How lengthy does potato salad final?

This recipe holds very well, so you can also 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 basic potato salad is scrumptious served with a BLTA sandwich, bowl of lentil soup, or veggie burger.

Description

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

3 kilos thin-skinned potatoes (i.e., Yukon gold, red skin potatoes)
1 small leek, white and inexperienced components
2 tablespoons capers, drained
½ cup vegan mayonnaise (make your personal here)
1 cup vegan bitter cream (i.e., Kite Hill, Forager, or make your personal here)
½ teaspoon white pepper
½ teaspoon salt (elective)

Scrub outer floor of potatoes (don’t peel), slice in half, and place in a large pot stuffed two-thirds stuffed 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 sort of potatoes). Drain water instantly and switch to a colander to chill. When potatoes are cooled sufficient to deal with, slice into massive cubes (about 1 ½ inches) and put aside.
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 nicely, then drain. (Leeks can carry lots of filth throughout their rising course of, so for greatest outcomes rinse after slicing). Add to a big bowl.
Add capers to the bowl with leeks.
In a small bowl, mix vegan mayonnaise, vegan bitter cream, white pepper, and salt (elective) and blend till easy.
Add barely cooled potatoes to the bowl with leeks and capers and mix gently.
Gently fold within the mayonnaise combination into the potato combination till nicely mixed, being cautious to keep up the feel of the potatoes. (Rigorous stirring will flip the potatoes into “mashed potatoes”!)
Serve instantly or refrigerate till serving time. Makes 12 servings (about 2/3 cup every).
Retailer lined in fridge for as much as 5 days.

Prep Time: quarter-hour
Prepare dinner Time: 20 minutes
Class: Aspect Dish
Delicacies: American