Roasted Potato and Charred Leek Salad

Having recently made potato leek soup, I found myself  with extra potatoes and extra leeks. As a huge fan of roasted potatoes and roasted leeks, I thought combining them into a variation on potato salad would be a delicious way to use them and a great excuse to create a little homemade salad dressing.

It's easy. It's vegan. It tastes great.

Potato Salad
2.5 lbs russet potatoes, cleaned and cut into 1/2 inch chunks
1/2 lb halved and cleaned leeks
1/2 a medium red onion sliced thinly

2 lemons, juice and zest
2 tsps spicy mustard
3 tbls olive oil
1 tbl sriracha
1 tbl hot sauce
1 tsp salt
1 tsp celery seed
1 tsp black pepper
1 tsp garlic powder
1 tsp paprika
1 jalapeno, minced
2 handfuls parsley, minced

You're going to roast your potatoes and leeks in a 450 F oven. Leeks for 12 minutes. Potatoes for 35, stirring at the halfway point. I put the potatoes on a sheet pan in a single layer and laid the leeks on top of them. Spray your sheet pan with cooking spray so the potatoes don't stick.

In a large bowl combine all the dressing ingredients, except the oil. Whisk in the oil slowly.

When the leeks are done cooking, you'll need to slice them thinly.

When the potatoes are ready, add all the salad components to the bowl with the dressing. Toss to coat.


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