Leek and Red Pepper Potato Salad

  • U Serves 8 People
  • P Prep: 00:10
  • P Cook: 00:20
Leek and Red Pepper Potato Salad

Nutritional Facts

per 1 serving size (Recipe makes 8 servings)


Amount Per Serving


Calories 243

Calories from Fat 31


% Daily Values*


Total Fat 3.49

5.37%


Saturated Fat 0.31

1.55%


Polyunsaturated Fat 0.91


Monounsaturated Fat 2.01


Cholesterol 0.00

0.00%


Sodium 955.91

39.83%


Potassium 1361.34


Total Carbohydrate 47.95

15.98%


Dietary Fiber 5.83

23.32%


Sugars 4.18


Protein 5.95


Vitamin A 19.78%

Vitamin C 153.16%


Calcium 5.25%

Iron 16.41%


* Nutritional Values are estimated and may vary

³ Description

Its never the wrong time of year for potato salad! Easy to make and packed with flavor!

² Ingredients

  •  2 serving (serving = 1 tbsp) Earth Island Veganaise
  •  6 potato large (3" to 4-1/4" dia) Red Potatoes (Flesh and Skin)
  •  1 cup Leeks
  •  1 cup, chopped Sweet Red Peppers
  •  1 serving (serving = 1 tbsp) Trader Joe's Red Wine Vinegar
  •  1/4 cup chopped Celery
  •  1 tbsp Dill (Dried)
  •  1 oz Yellow Mustard
  •  1 tbsp Salt
  •  1 tbsp Black Pepper
  •  1 tsp Extra Virgin Olive Oil
  •  1 tsp Paprika
   

q Directions

Boil potatoes until they can be pierced with a fork. Don’t let them get too mushy as it’ll turn out more like mashed potatoes! While potatoes are boiling, sauté the leeks and pepper in a bit of olive oil with salt and pepper and set aside. In a separate bowl, mix together the mayo, mustard, salt, pepper, dill and paprika. When potatoes are cooked, drain and break them up only slightly before mixing in the leeks and pepper. Let them cool down a bit before tossing in the dressing. Refrigerate and enjoy!

Recipe Provided by @honestfoodieblog

U More Recipes By @honestfoodieblog:

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