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Potato salad with leeks

by Lorena

When we make a potato salad it’s important to consider a few things so the potatoes don’t fall apart or ends up being a heavy and monotonous salad. This potato salad with leeks is truly delicious and quite different from the traditional ones.

Potato salad has always been a staple in my family’s Christmas table. Not so much lately but rather when there were 30 of us in Christmas eve (now we’re like 6 haha). My mom’s sister used to make it every single year.

I love the leeks that are in this salad, they’re soft and golden, adding a nicer taste than raw onion that’s usually added. Also the capers break the monotony and density from the mayonnaise, giving it a lovely acidic touch.

I like to go heavy on the pepper for my salad and in this case I also used fresh oregano. It could’ve also been dried oregano although you loos a bit of the freshness.

potato salad with leeks

Potato salad with leeks

3.46 from 11 votes
Print Pin Rate
Course: Main Course, Side Dish
Cuisine: Low
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 6 people
Author: Lorena Salinas from Cravings Journal


For the potatoes

  • 1 kg potatoes

For the leeks

  • 2 leeks
  • Olive oil
  • Salt and pepper

For the sauce

  • 200 g mayonnaise it can be low fat
  • 100 ml olive oil
  • 1/4 tsp paprika
  • 1 lime juice only
  • Leaves of fresh oregano
  • Salt and pepper to taste
  • 100 g capers


For the potatoes

  • Peel and cut the potatoes. Don’t cut them too small.
  • Fill a large pot with plenty of water and a tablespoon of water. Drop the potatoes in and they go over medium heat.
  • Once it starts to boil adjust the heat so that you only see a few bubbles coming up. If the water is too hot the potatoes will start to mash on the outside before cooking all the way through.
  • Once they're al dente (once again, we don't want to make mashed potatoes), strain them and let them dry out.

For the leeks

  • Discard the dark green tops of the leeks.
  • Slice the leek in half lengthwise and wash it under running water, moving the layers around so the water can clean it properly.
  • Slice the leek, discarding the last bit of the base.
  • Cook the leek over medium heat with olive oil, salt and pepper until it's soft and starting to become golden.
  • Let it cool down completely.

For the sauce

  • Mix the mayonnaise, olive oil, paprika, salt, pepper, lemon jiuce and oregano leaves.
  • Add the potatoes, leeks, capers and mix.
Tried this recipe?Mention @CravingsJournal or tag #RecipeCJ!


february January 9, 2019 - 7:27 am

Great, I’m not the only one that gets freakish cravings for potato salad in the heart of winter! I like the dressing for this, nice touch.

Lorena January 9, 2019 - 3:53 pm

Potato salad should be a staple all year round! 🙂

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