Light and Tangy Potato Salad

June 7, 2013

Light and Tangy Potato Salad

This recipe is a total revelation. Seriously. I was very skeptic when I first saw it; but decided to give it a try nonetheless.
The mayo is subbed with an emulsion made of cooked leeks, Djion mustard and a couple of other ingredients.
To my own surprise, Dijon mustard gives body to cooked leeks in a very unexpected way. Making for a velvety dressing with a rich mouthful. No one will miss the fat.

Light and Tangy Potato Salad

And it’s vegan (totally vegan) and paleo friendly too. TBH I still haven’t completely understood how regular potatoes are viewed by paleos. Is it a “yes”? A “no”? a maybe”?...I’m confused.
Anyways, this is a great alternative to mayo drenched potato salads everyone seems to make during the summertime and that are usually left outside baking in the sun on a patio table (if you’re lucky enough to have a patio).
It’s more, much more. It’s a revelation potato salad. Which happens to be very politically correct.
Unless you’re allergic to one of the ingredients, there’s no eating regimen that excludes this recipe. All your friends will be pleased. Fact.

Light and Tangy Potato SaladLight and Tangy Potato Salad (Vegan)                                                                Print this recipe!
Adapted from Martha Stewart Living

Serves 8

2 lb / 900 gr small red potatoes, halved (or quartered if large)
coarse sea salt
2 lb / 900 gr leeks, halved lengthwise and cut into ¾-inch slices, rinsed well
2 tablespoons Dijon mustard
1 tablespoon olive oil
2 tablespoons white vinegar
⅓ cup / 78 ml cooking water
¼ cup roughly chopped fresh parsley leaves
¼ teaspoon fine grain sea salt
ground black pepper to taste


Bring potatoes to a boil in a large pot of salted water over high heat. Reduce to a rapid simmer and cook until potatoes are tender when pierced with the tines of a fork, about 15 minutes.
Fish potatoes out of the water with a slotted spoon, transfer to a large bowl and allow to cool.
Return water to a boil, add leeks and cook until tender, about 10 minutes.
With the help of a slotted spoon transfer leeks to a blender. Add mustard, olive oil, white vinegar and ⅓ cup of cooking water. Blend until it reaches the consistency of a soft creamy purée, about 2 minutes.
Add leek cream to potatoes and toss. Season with sea salt and pepper. Refrigerate in an airtight container and allow to cool.
Top with parsley before serving.

Nutrition data

One serving scores 118.5 calories, 2.25 grams of fat, 31 grams of carbs and 2.25 grams of protein.


  1. I really want to try this light version of potato salad, look fantastic!

  2. Another great recipe Mike! Thanks for sharing

  3. This looks amazing -- I love potato salad, but all the mayo thrown in normally makes it kind of yucky. Love a good vegan version!

  4. this is quit interesting,i would like to get more of your details.kudos!

  5. I made this tonight to take to a 4th of July bbq tomorrow and it is SO GOOD!!! :)