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!
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
- 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.
- In a skillet over medium heat, add the peas with a small amount of water and cook for a few minutes. Drain and cool.
- In a large bowl, whisk together the yogurt/sour cream, mustard, vinegar, chives (or scallions), garlic, and parsley. Stir until thoroughly mixed.
- 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.