German Leek Salad – Lauchsalat

A superb way of using up any left over leeks. This German salad is simple to prepare but the kick of mustard, cider vinegar and horseradish makes this a superb vegetarian side dish. German Leek Salad – Lauchsalat is a dish on its own and served with bread is a main dish.

German Leek Salad – Lauchsalat

A delightful salad side dish that packs a punch but heaslthy. Best of both worlds.

4.83 from 45 votes

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Course: Side Dish

Cuisine: German

Keyword: Dairy, Salad, Vegetables, Vegetarian

Cook Time: 20 minutes minutes

Total Time: 2 hours hours 20 minutes minutes

Servings: 4 people

Calories: 34kcal

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Ingredients

 

MetricImperial

• 8 large Leeks trim
• 1/4 cup sour cream
• 1/4 cup cider vinegar
• 1 tsp Dijon mustard
• 1 tsp prepared horseradish
• Salt

Instructions

• Place the leeks in a large skillet or baking dish and add enough water to cover them.
• Bring to a boil over high heat, reduce the heat to low and simmer covered until tender, 10 to 15 minutes.
• Drain the leeks on paper towels and arrange on a serving dish.
• Combine about 1/4 cup (60 ml) of the cooking liquid with the remaining ingredients in a bowl and stir to combine.
• Pour the sauce over the leeks and refrigerate for at least 2 hours.
• Serve chilled.

Nutrition

Calories: 34kcal | Carbohydrates: 1g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.03g | Cholesterol: 10mg | Sodium: 26mg | Potassium: 13mg | Fiber: 0.1g | Sugar: 1g