This vegan mashed potato salad loaded with sautéed leeks is divinely delicious, festive, dairy free and egg free. Brimming with comfort and fall flavor, a must add recipe to the Thanksgiving and Christmas table.
Scrub and rinse the potatoes very well. Cut into one inch cubes, add to a stock pot and cover by two inches of cold water. Bring to a boil and season generously with salt (2-3 tbsp or so).
3 lb gold potatoes
Boil the potatoes until tender but not mushy 15 to 20 minutes. The potatoes are done when a knife inserted in the center comes out without any resistance. Drain in a colander and allow them to dry in their own steam.
Sautee the Leeks
Meanwhile slice and rinse the leeks in a couple of changes of cold water. (TIP: best way to clean the leeks is to slice them then soak in a large bowl of cold water. Allow to soak for a few minutes and the dirt and sand will sink to the bottom. Using your hands scoop out the leeks and transfer to a clean lint free tea towel).
1 medium leek
Preheat a large heavy bottom skillet over medium high heat with a light drizzle of olive oil. Add the clean leeks and a pinch of salt. Give everything a good stir and sautee until wilted and they start to get some color.
1 medium leek
In a large mixing bowl combine the cooked potatoes with the nutritional yeast until coated all over making sure to mash some of them against the sides of the bowl for a creamy texture. Add the mayo, dijon, garlic powder and a few turns of freshly cracked black pepper. Combine well then fold in the sautéed leeks.
3 lb gold potatoes, 1 cup vegan mayo, 1/4 cup nutritional yeast, 3 tsp dijon mustard, 2 tsp garlic powder, 1 medium leek
Taste and adjust seasonings with salt, pepper and chili flakes. If your boiling water was seasoned well you should not need to add anyone salt at this point. (If an eggy flavor is desired add a pinch of Kala Namak finishing salt. If a creamier texture if desired mix in a little more mayo.)
S + P to taste, 1 pinch red chili flakes
Notes
How long should I boil the potatoes? - This will vary depending on the size of the potatoes so keep a close eye on them. Anywhere between 15 to 20 minutes after reaching the boiling point. Waxy gold potatoes will deliver the best textures for this salad: creamy and chunky = the best of both worlds! Once drained it's important to allow them to dry in their own steam in the colander for all the extra moisture to evaporate, this will yield a heavenly creamy texture of the salad versus a watery one.
When do you salt the potatoes? - Ideally the seasoning is done during cooking, I like to add the salt as soon as the water reaches the boiling point.
Storage + Make Ahead - Although I love serving this warm for the ultimate texture, this is also a dish that can be made ahead and refrigerated. Enjoy chilled or reheat on the stove top with a splash of plant based milk to help loosen it up and reintroduce some creaminess. It lasts up to a weeks in the fridge but freezing is not recommended.