Prep the ingredients & Cook: Peel the potatoes, then cut into cubes. Next, place the potatoes in a bowl filled with water and set it aside.Slice the leeks and place the leeks in a separate bowl filled with cold water to keep them fresh until you are ready to use them.In a medium size saucepan, add the potatoes and 4 cups of water and cook for 18 minutes. Be sure to not overcook the potatoes as you do not want it to be mushy.Test the potatoes by piercing them with a fork to ensure they’re tender throughout but not falling apart. Once the potatoes are cooked, drain the potatoes and allow the potatoes to cool.
Prepare the dressing: In a large bowl, add the sour cream and vegan dressing. Then add the Dijon mustard, salt and pepper, chives and leeks. Mix well to combine.Add the lukewarm / cooled potatoes to the dressing. Mix well.Chill: After mixing, cover the salad with aluminum foil or plastic wrap and refrigerate the for 2 hours before serving. This will allow the flavors to combine.Serve cold top with fresh dill (optional).
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