Creamy Potato Salad with Radishes and Peas - National Health Association

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 (½ 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