Creamy Potato Salad with Radishes and Peas

There are an infinite number of recipes for classic potato salad. Substituting mayo for a dressing made with a plant-based yogurt, this creamy vegan potato salad is a must for your summer picnics!

Serves 4-6


1 pound unpeeled smallish red potatoes, scrubbed (low-starch, often called waxy or boiling potatoes)

1 10-ounce bag of frozen peas (or fresh, cooked and drained)

1 5.3-ounce ( cup) unsweetened plant-based yogurt or cashew sour cream (see recipe below)

2 teaspoons Dijon or grainy stone-ground mustard

1 tablespoon apple cider vinegar

1 small bunch of chives (or 3-4 scallions), finely chopped

1-2 garlic cloves, minced

1 cup flat-leaf parsley, chopped

1 small bunch of radishes, sliced

Black or white pepper, freshly ground

  1. Place whole unpeeled potatoes in a large pot with enough water to cover by 1 inch. Bring to a boil over medium-high heat and cook until potatoes are just tender, 20 to 25 minutes. Drain, cool, and as soon as you can handle them, cut potatoes into 1½-inch pieces.
  2. In a skillet over medium heat, add the peas with a small amount of water and cook for a few minutes. Drain and cool.
  3. In a large bowl, whisk together the yogurt/sour cream, mustard, vinegar, chives (or scallions), garlic, and parsley. Stir until thoroughly mixed.
  4. Add the potatoes, peas, and radishes to the bowl with the dressing, and gently stir to combine everything. Finish with a few twists of freshly ground pepper.