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Creamy Vegan Potato Salad with Leeks

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Creamy Vegan Potato Salad with Leeks

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On the lookout for a lighter wholesome potato salad? I like this vegan potato salad recipe, which was once impressed by means of better half’s mother Helena’s potato salad that she has been making for years in Sweden. The simplicity of the salad is the name of the game; there aren’t any fussy elements, just a mild contact of vegan mayo and bitter cream, blended with leek and capers. The consequences are a fluffy, creamy salad with only a trace of subtly smelly leeks, the sunshine sea fermented taste of capers, and abundant chunks of cooked recent potatoes. I like to serve this vegan potato salad yr spherical–it’s nice as an aspect dish for weekend foods, events, picnics, potlucks, tailgate foods, and vacation tables. With handiest 6 elements, you’ll be able to make this gluten loose salad in underneath half-hour.

How lengthy does potato salad final?

This recipe holds actually smartly, so you’ll be able to make this potato salad over the weekend, duvet it and retailer it within the refrigerator, and revel in all of it week lengthy (as much as 5 days). This vintage potato salad is scrumptious served with a BLTA sandwich, bowl of lentil soup, or veggie burger.

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Description

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



  1. Scrub outer floor of potatoes (don’t peel), slice in part, and position in a massive pot crammed two-thirds stuffed with water. Quilt with lid and produce to a boil. Scale back warmth to medium and simmer till potatoes are simply slightly gentle, however nonetheless company (about 12-20 mins, relying on measurement and form of potatoes). Drain water straight away and switch to a colander to chill. When potatoes are cooled sufficient to maintain, slice into massive cubes (about 1 ½ inches) and put aside. 
  2. In the meantime, trim the leeks by means of eliminating any tricky outer leaves. Slice white section thinly into circles, then into halves to create “moons”. Slice gentle inexperienced segment into skinny slices. Position in a colander and rinse smartly, then drain. (Leeks can raise numerous filth all through their rising procedure, so for easiest effects rinse after reducing). Upload to a big bowl.
  3. Upload capers to the bowl with leeks. 
  4. In a small bowl, mix vegan mayonnaise, vegan bitter cream, white pepper, and salt (non-compulsory) and blend till easy. 
  5. Upload somewhat cooled potatoes to the bowl with leeks and capers and mix gently. 
  6. Gently fold within the mayonnaise aggregate into the potato aggregate till smartly mixed, being cautious to care for the feel of the potatoes. (Rigorous stirring will flip the potatoes into “mashed potatoes”!)
  7. Serve straight away or refrigerate till serving time. Makes 12 servings (about 2/3 cup each and every).
  8. Retailer lined in refrigerator for as much as 5 days. 

  • Prep Time: quarter-hour
  • Cook dinner Time: 20 mins
  • Class: Aspect Dish
  • Delicacies: American

Diet

  • 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
Highly spiced Cauliflower Salad with Cilantro
Shaved Brussel Sprout Salad with Peanuts and Papaya
Strawberry Spinach Salad with Vegan Feta and Balsamic French dressing
Pink Plum Wheat Berry Salad
Cucumber Tomato Onion Salad

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