Roasted Potato and Charred Leek Salad
It's easy. It's vegan. It tastes great.
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
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.