Swede & Leek “Potato” Salad Recipe

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SERVES:

4 PEOPLE

Prep Time:

10 MINUTES

Cook Time:

15 MINUTES

When swede shows up in your Wonky Box and you’re not quite in mash mode, this Swede & Leek “Potato” Salad has your back. It’s the cheeky cousin of classic potato salad - creamy, satisfying, and packed with character, just like the veg that inspired it. Sweet, earthy swede chunks meet mellow sautéed leek and a lemony dill mayo that ties it all together. Perfect as a low-carb lunch option, a side for roast chook, or something unexpectedly delightful for your next BBQ. Swede’s in season and it’s having a main character moment - let’s give it the love it deserves.

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_INGREDIENTS:

1 large swede or 3–4 smaller
½ leek
100g mayonnaise
Juice of ½ small lemon
1 tsp dill (fresh or dried)
Salt and pepper
Oil for cooking

^{INSTRUCTIONS:}

Prep the veg: Peel the swede and cut into bite-sized chunks. Slice the white part of the leek thinly, then rinse well.
Cook the leek: Heat a little oil in a frying pan and gently sauté the leek for 3–4 minutes until soft. Season lightly with salt and pepper, then set aside to cool.
Cook the swede: Bring a large pot of salted water to the boil. Add the swede and cook for 10–12 minutes, or until fork-tender. Drain and leave to cool.
Make the dressing: In a bowl, whisk together the mayonnaise, lemon juice, dill, and a pinch of salt and pepper.
Combine: Once the swede and leek are cooled, toss them gently with the dressing. Taste and adjust seasoning if needed.

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