HERB & LEEK POTATO SALAD

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The potato salad of all potato salads – bursting with flavor and easy to make in just about 25 minutes! Creamy, tender potatoes tossed with generous amounts of fresh herbs and fried leeks, in a tangy red wine vinaigrette. Made without eggs or mayo, it’s not only vegetarian but vegan, dairy-free, and gluten-free, too!

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INGREDIENTS

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1

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2

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3

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4

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5

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6

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HERB & LEEK POTATO SALAD

INGREDIENTS

- Baby Potatoes - Leeks - Scallions - Fresh Dill - Fresh Chives - Fresh Parsley - Red Wine Vinegar - Dijon Mustard - Garlic - Olive Oil

1

Put the whole potatoes in a pot, cover with water and add a generous pinch of salt. Boil until tender.

2

As the potatoes cook, saute the sliced leeks in a little olive oil until golden.

3

Drain the tender potatoes and let cool until you can handle them, then cut into bite-sized pieces.

4

Pour the dressing onto the potatoes and toss to coat. Let sit for 5-10 minutes if you have time.

5

Toss with the chopped herbs, fried leeks, and scallions.

6

Serve with your favorite BBQ meal and enjoy!

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