Sharon Palmer RD

Published on July 8, 2026

Creamy Vegan Potato Salad with Leeks and Capers (Easy, Healthy & Gluten-Free)

Looking for a lighter, healthier potato salad that doesn’t sacrifice flavor? This Vegan Creamy Potato Leek Salad is inspired by my Swedish mother-in-law Helena’s beloved potato salad recipe, which she has been making for our family for years. The secret is its beautiful simplicity—just six wholesome ingredients, including tender potatoes, delicate leeks, briny capers, and a light blend of vegan mayonnaise and sour cream. The result is a fluffy, creamy potato salad with fresh, clean flavors that let the potatoes shine. Naturally vegan and gluten-free, this easy recipe comes together in less than 30 minutes and is the perfect side dish for picnics, potlucks, backyard barbecues, holiday dinners, or everyday meals. Once you try this Swedish-inspired potato salad, it’s sure to become a year-round favorite.

How long does potato salad last?

This recipe holds really well, so you can make this potato salad over the weekend, cover it and store it in the fridge, and enjoy it all week long (up to 5 days). This classic potato salad is delicious served with a BLTA sandwich, bowl of lentil soup, or veggie burger.

These are the key ingredients in this recipe: fresh potatoes, such as Yukon gold, plant-based sour cream and mayo, capers, and leeks.

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Vegan Creamy Potato Leek Salad

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Author: The Plant-Powered Dietitian
Total Time: 25 minutes
Yield: 12 servings 1x
Diet: Vegan

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Description

This creamy vegan potato leek salad is a healthy twist on classic potato salad. Made with just 6 ingredients in under 30 minutes, it’s perfect for picnics, BBQs, and potlucks.

Ingredients

Scale

Potato Salad:

3 pounds thin-skinned potatoes (i.e., Yukon gold, red skin potatoes)
1 small leek (about 8 ounces) white and green parts, trimmed
2 tablespoons capers, drained

Vegan Sour Cream Dressing:

½ cup vegan mayonnaise (make your own here)
8 ounces (1 cup) vegan sour cream (i.e., Kite Hill, Forager, or make your own here)
½ lemon, juiced
1 teaspoon sugar (optional)
½ teaspoon white pepper
½ teaspoon salt (optional)

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Instructions

Scrub outer surface of potatoes (do not peel), slice in half, and place in a large pot filled two-thirds full of water. Cover with lid and bring to a boil. Reduce heat to medium and simmer until potatoes are just barely tender, but still firm (about 12-20 minutes, depending on size and type of potatoes). Drain water immediately and transfer to a colander to cool. When potatoes are cooled enough to handle, slice into large cubes (about 1 ½ inches) and set aside.
Meanwhile, trim the leeks by removing any tough outer leaves. Slice white part thinly into circles, then into halves to create “moons”. Slice tender green section into thin slices. Place in a colander and rinse well, then drain. (Leeks can carry a lot of dirt during their growing process, so for best results rinse after slicing). Add to a large bowl.
Add capers to the bowl with leeks.
To make vegan sour cream dressing: In a small bowl, combine vegan mayonnaise, vegan sour cream, lemon juice, sugar (optional), white pepper, and salt (optional) and mix with a whisk until smooth.
Add slightly cooled potatoes to the bowl with leeks and capers and combine gently.
Gently fold in the sour cream dressing into the potato mixture until well combined, being careful to maintain the texture of the potatoes. (Rigorous stirring will turn the potatoes into “mashed potatoes”!)
Serve immediately or refrigerate until serving time. Makes 12 servings (about 2/3 cup each).
Store covered in fridge for up to 5 days.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Side Dish
Cuisine: American