Roasted Potato Salad - Plant Based Cooking
Roasting the potatoes make this tasty tangy plant-based vegan potato salad super yummy. If you remember to roast the potatoes the night before, you’ll have these beauties ready to go.
Ingredients
- 1 pound potatoes
- 1 lemon
- salt and black pepper (to taste)
- 3-4 sweet pickles
- 1/2 red onion (chopped)
- 1/2 parsley (chopped (optional))
- 1/2 cup unsweetened homemade yogurt (or small carton non-dairy store-bought)
- 2 tsp prepared yellow mustard
- 2 tbsp apple cider vinegar
- 2 tsp chopped dill
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