Red Potato Salad with Leeks


This is one of the easiest recipes to make, and it’s perfect for taking to omnivore type events. No one will every know it’s vegan – I PROMISE! I don’t have exact measurements for this recipe because I always just do it by taste. It’s really easy though, I’ll walk you through it.


Serves 6 (ish)

10 – 12 Red Potatoes (or however many you want)


Spicy Brown Mustard (regular will work, but I prefer spicy brown)

1 Leek (green onions work too, but leeks are so good!)

Celery (about 1-2 stalks)

Olive Oil

Salt (I prefer Pink Himalayan Salt)

Black Pepper

Garlic Powder

Onion Powder


1. Boil a big pot water. Wash your potatoes and throw ’em in. Let cook until a knife slides easily through the center. Watch closely, they need to be perfect. Around 40 minutes.

2. Cut up your leek. If you don’t know how to prepare a leek, see this video. Saute them in a little oil for about 5 minutes to help bring out the flavors.

3. Slice your celery really thin, and add as much as you want. I like about 1/3-1/2 cup.

4. Mix a big scoop of Vegenaise with a few squirts of spicy brown mustard. Taste this mix until you like it.

5. Add in quite a bit of salt and pepper, then about a 1/4 tsp. of garlic powder and onion powder.

6. Keep tasting your Vegenaise mix until it tastes how you want it. If you don’t know what it is supposed to taste like, it should be a light yellowish color – kind of like an egg salad sandwich type flavor. (The flavors of the garlic powder and onion powder may come out more later.

7. Once your potatoes are done, drain, set aside (they will be super hot). Once cooled, cut up into chunks – however big or small you like.

8. Mix everything together in a big bowl, slowly add your mix and gently turn your potatoes into it. Don’t stir too quickly or they will get mushy. Keep adding your mix until it’s how you like it.

9. Cover and keep in the fridge for an hour or two before serving.

Sorry for the not-so-direct directions, but it really is better to just do it to taste.


Don’t over cook your potatoes. If you do, you are better off starting over.

I use the original Vegenaise, but others would probably work fine too.

If you do green onions instead of leeks, then add about 1/4-1/3 cup. (or more or less depending on how many potatoes you chose to use.)

The longer it sits, the stronger the flavors some out.

You may need to add more salt once you add the potatoes, just keep tasting!


Approximately $1.60 per serving.




One thought on “Red Potato Salad with Leeks

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