Creamy Vegan Potato Salad with Leeks
Ingredients
The salad
-
3
pounds
thin-skinned potatoes (i.e., Yukon gold, red skin potatoes)
-
1
small
leek (white and green parts)
-
2
tablespoons
capers (drained)
The dressing
-
½
cup
vegan mayonnaise
-
1
cup
vegan sour cream
-
½
teaspoon
white pepper
-
½
teaspoon
salt (optional)
Instructions
- Scrub the potatoes, slice them in half, and boil in a large pot of water until just tender.
- Drain the potatoes and let them cool, then cut into large cubes.
- Trim and slice the leeks, rinse them well, and place in a bowl.
- Add the capers to the bowl with the leeks.
- In a separate bowl, mix the vegan mayonnaise, vegan sour cream, white pepper, and salt until smooth.
- Combine the cooled potatoes with the leeks and capers, then gently fold in the mayonnaise mixture.
- Serve immediately or refrigerate until serving.
Nutrition Facts (estimated)
Servings
12
Calories
140
Total fat
5g
Total carbohydrates
22g
Total protein
3g
Sodium
106mg
Cholesterol
0mg
You might also like