Creamy Potato Salad with Radishes and Peas - National Health Association

Name: 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 (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

www.healthscience.org

Creamy vegan potato salad with radishes and peas—tender potatoes, tangy plant-based yogurt dressing, and fresh herbs make this perfect for summer picnics. Serves 4-6.

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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