Vegan Summer Potato Salad
Ingredients
- 1 kilo fresh potatoes, cooked
- 4-5 big radishes
- 1 handful chives, chopped
- 1 cup of natural soy creme fraiche or yoghurt
- 1 cup peas
- 2 tablespoons mayo (vegan)
- 1 tablespoon mustard
- 1 tablespoon maple syrup
- 2 teaspoons salt
- Juice from half a lemon
- Pepper to taste
Preparation
Chop the cooked potatoes into bite-sized pieces.
Chop the radishes and chives.
In a large bowl, mix the soy creme fraiche or yoghurt, mayo, mustard, maple syrup, salt, lemon juice, and pepper to create the dressing.
Add the chopped potatoes, radishes, chives, and peas to the dressing and stir until evenly combined.
Refrigerate for at least 30 minutes to chill and enhance flavors.
