Potato Leek Salad

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Potato salads are a lot of fun, they are so versatile. I grew up eating Polish classic potato salad that was made with tonnes of veggies, egg, potatoes and topped with mayo. Since I became vegan and I don't eat eggs anymore I started to create all kinds of different versions of potato salads. This one is definitely one of my favourites and the light dressing made from cashews is a perfect finish.

I love adding fresh raw veggies to the salad for the crunchiness, stronger flavour and because they are more nutrient-dense. Here I'm using cucumber, leek and radishes. The combo works so well together.

The leeks are alliums, so they’re related to garlic, chives, shallots, and onions. Leeks taste like a mild version of an onion, with the same base flavour but with far less intensity. It adds a nice depth to soups, stews, pasta, and salads.

Radishes on the other hand keep your whole body hydrated because of their high-water content. They are also very good for the liver and stomach as they act as powerful detoxifiers. The flavour is a more intense kind of spicy so they are perfect to use in salads in small amounts. Although as a kid I used to eat a hand full of them and I loved it.

As for cucumbers, we all know that they are very hydrating, and also detoxifying. I love adding cucumbers because of the fresh flavour they provide in salads. They go very well with potatoes.

Potato Leek Salad

Yield: 2-4
Cooking time: 15 min
Total time: 30 min


  • 6 cups golden baby potatoes cut in half roasted or steamed
  • 1 cup purple radishes sliced
  • 1/2 leek sliced or less to your liking
  • 1 cucumber sliced thin
  • ½ cup fresh dill chopped
  • Mint for garnish


  • 1 cup cashew (if using regular blender pre soak the nuts for 1 hour in hot water)
  • 1 lemon juiced
  • 3/4 cup water
  • 2 or 3 garlic cloves minced
  • 1/4 tsp ginger, grated
  • Salt, pepper to taste


  1. Preheat the oven to 400 F.
  2. Line your baking sheet with parchment paper.
  3. Cut the potatoes in half and place them on the baking sheet. Toss the baby potatoes with 1 tbsp of olive oil until evenly distributed and sprinkle with salt. Spread evenly in one layer.
  4. Bake for about 30 min or until fork tender and golden. Flip once with a spatula during cooking to ensure even browning. Once done set on the side and let them cool down.
  5. To make the dressing drain the cashews. Put all the ingredients in the blender and blend until smooth and creamy.
  6. Assemble all the salad ingredients in the bowl with roasted potatoes and pour some of the dressing on. Toss the salad until well combined. Enjoy!


  • You might have leftover dressing. It will store well in the fridge for 3 days. You can also use it on other salads if you wish.
  • You can also just steam the potatoes instead of baking.
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