Yukon gold potato salad

By Mareika Muller 

This potato salad is mouth watering. With BBQ season around the corner, this a great side – or make it a meal unto itself. I love the combination of all the vegetables in this salad and the vegenaise really makes the salad exceptional.


Ingredients 

10- 12 baby yukon gold potatoes

5 – 6 Radishes thinly sliced

6 Green onions diced

Bunch of dill chopped finely

2 – 3  Carrots shredded

2 cups frozen peas

1/2 cup or slightly more soy-free vegenaise

3 tablespoons extra virgin olive oil

Himalayan salt & pepper to taste

Preparation

  1. Bring potatoes to a boil in a medium size pot. Reduce the heat to medium high and cook for about another 10 minutes or until the potatoes are easily pierced.  Drain and let potatoes cool.
  2. Once cool cut the baby potaoes in half and toss in olive oil.
  3. Add the radishes, green onions, dill, shredded carrots and frozen peas. Toss with a large spoon.
  4. Add the vegenaise and salt and pepper – toss with a large spoon.

Serves 8.

 

By Mareika Muller

You may also like