Vegan potato salad with leek and wild garlic

Name: Vegan potato salad with leek and wild garlic
Prep time: 40 min
Total time: 100 min
Yield: 4
Ingredients: 1 kg waxy potatoes; 1 leek; 2 tbsp wild garlic; 1 tbsp mild mustard; 3 tbsp vegan mayonnaise substitute; 3 tbsp white wine vinegar; 2 tbsp olive oil; 1 dl vegetable bouillon; 1 tbsp soy sauce; salt and pepper to taste

main dish salad

Total: 1 hr 40 min. | Active: 40 min.

vegan, lactose-free

730 Likes

This dish is a real treat for the taste buds and not just as a BBQ side! This is my vegetarian version of the classic potato salad with leek and wild garlic. The flavours go beautifully together and give the potato salad a kick. This salad can be enjoyed warm or cold.

Recipe by:
Lara - Vanillacrunnch

Ingredients

for 4 person

Potatoes and leek
1 kg	waxy potato
	salted water, boiling
1	leek, cut into thin rings

Dressing
1 tbsp	mild mustard
3 tbsp	vegan mayonnaise substitute
1 tbsp	soy sauce
3 tbsp	white wine vinegar
2 tbsp	olive oil
1 dl	vegetable bouillon, hot
	salt and pepper to taste
2 tbsp	wild garlic, cut into thin slices

How it's done

Potatoes and leek

Cook the potatoes (uncovered) in salted water over a medium heat for approx. 25 mins. until just soft. Add the leek for the final 10 mins. Drain the leek and potatoes, peel the potatoes while hot, cut into slices approx. 5 mm thick.

Dressing

In a bowl, mix the mustard with all the other ingredients up to and including the stock, season. Mix in the potatoes and leek, cover and leave to infuse at room temperature for approx. 1 hr. Mix in the wild garlic.

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