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Recipe

Vegan potato salad with caramelised leeks

Prep time: 
0
Cook time: 
30
Skill level: 
Low
Serves: 
4 as a share dish
A bowl of vegan potato salad with roasted kipfler potatoes, dressing, parsley and caramelised leeks for a festive recipe.

This potato salad is something everyone can enjoy, and uses vegan mayonnaise in place of an egg-based one. (ABC Everyday: Hetty McKinnon)

Hetty Lui McKinnon

Hetty Lui McKinnon is a food writer and cookbook author with a passion for vegetables. She's the author of five vegetarian cookbooks, and won the James Beard Award for Vegetable-Focused cooking in 2024.

Originally from Sydney, Hetty is currently living with her family in Brooklyn, New York.

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There are really easy ways of making classic entertaining dishes like potato salad vegan.

Opt for a rich and creamy vegan mayonnaise, which you'll find in most supermarkets in the mayonnaise, fridge or health food aisle.

The secret of this potato salad is the delicious dressing which I've loaded with the briny, salty goodness of mustard, olives and cornichons (small pickled gherkins).

It brings a little adventure to this classic entertaining dish.

Kipfler potatoes are my favourite salad potatoes as they keep a firm shape after roasting. Dutch cream potatoes and other waxy varieties are also good for this salad.

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Mustard, olives and cornichons in a bowl with vegan mayonnaise, to make a spicy potato salad recipe for festive summer meals.

This isn't your average potato salad. A few extra ingredients give the dressing a subtle kick. (ABC Everyday: Hetty McKinnon)

Vegan potato salad with caramelised leeks

Prep time: 
0
Cook time: 
30
Skill level: 
Low
Serves: 
4 as a share dish

Ingredients

Method

  1. Preheat the oven to 220°C. Trim your potatoes into similar sized pieces, leaving smaller ones whole. Place the potatoes on a baking tray, drizzle with olive oil, and season with sea salt and black pepper. Place 1 clove of garlic in the corner of the tray — you will use this for the dressing.
  2. Roast the potatoes for 20 minutes, or until they're tender and golden. After 12 minutes, remove your garlic clove and mash it (your garlic is ready when it's soft and mashes without resistance).
  3. Heat a fry pan and when hot, add a drizzle of olive oil, along with the leeks. Season with sea salt and pan-fry for 15 minutes on low heat until caramelised and sweet. Set aside.
  4. Make the dressing by combining the mayonnaise with the Dijon mustard, olives, cornichons, parsley and smoked paprika. Stir to combine. Taste and season with sea salt if required (different brands of mayonnaise vary in saltiness so season accordingly).
  5. Combine the potatoes with the leeks and top with the dressing; fold everything together. To serve, top with parsley leaves and a drizzle of olive oil.
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