Dilled Potato and Leek Salad


December 5, 2012

Care of Amy Symington

Makes 5 servings

You do make friends with salad, if you top it with this recipe’s delish dressing!


  • 2 tbsp extra virgin olive oil
  • 2 tbsp fresh lemon juice
  • 1 tbsp apple cider vinegar
  • 1 tbsp maple syrup
  • pinch of salt
  • 1 clove garlic, pureed

Directions: In a small bowl add ingredients.  Whisk.  Set aside until needed.


  • 3 cups fingerling potatoes, largely diced
  • 2 sweet potatoes, largely diced
  • 1 leek, greens removed and chopped
  • 1 tbsp extra virgin olive oil
  • 2 tbsp fresh dill, chopped
  • Black pepper to taste

Directions: Preheat oven to 400F. In a large bowl add potatoes, sweet potatoes, leeks and oil.  Mix thoroughly.

Put potato mixture into a roasting dish or pan. Place in oven and bake for 30 minutes until potatoes are fork tender.

Remove from oven, place in a large heat safe bowl, sprinkle with dill and black pepper to taste, add dressing as needed and toss. Serve hot or refrigerate and serve cold.

Filed under: Eat Veg elifelines Vegan & Vegetarian Recipes