Whole Food, Plant-Based Recipe Creamy Potato Salad with Radishes & Peas

Ingredients

• 1 lb unpeeled smallish red potatoes, scrubbed (low-starch, often called waxy or boiling potatoes)
  

• 10 oz bag of peas (fresh or frozen) cooked and drained
  
• 5.3 oz unsweetened plant yogurt or cashew sour cream
  
• 2 tsp Dijon mustard
  
• 1 T 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
  
• Freshly ground pepper (black or white)

Instructions

1. Put the potatoes in a medium saucepan, cover with water by an inch or two, and bring to a boil. Reduce the heat to medium, partially cover, and cook until the potatoes are tender, about 20 minutes. Do not overcook! Potatoes are done when they can be easily pierced with the tip of a sharp-pointed knife. Drain the potatoes and let them cool.
2. A quick tip: You can lay the drained potatoes out on a sheet pan to cool. This way the potatoes cool quickly and the tender potatoes will not get squished, as often happens when you pile into a colander. When the potatoes are cool, cut them in half if large, then quarter, for bite-sized pieces.
3. In a large skillet over medium heat, add the frozen or fresh peas with a tiny bit of water, and cook for a few minutes. Drain and cool.
4. In a large bowl, whisk together the yogurt/sour cream, mustard, vinegar, chives (or scallions), garlic, and parsley. Stir until thoroughly mixed.
5. Add the potatoes, peas, and radishes to the bowl with dressing, and gently stir to combine everything. The potatoes should be covered with sauce. Add some black pepper.
6. Serve immediately, or store in the refrigerator until you are ready to serve.