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
Ingredients:
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 (⅔ 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