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.
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
- 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.
- Once cool cut the baby potaoes in half and toss in olive oil.
- Add the radishes, green onions, dill, shredded carrots and frozen peas. Toss with a large spoon.
- Add the vegenaise and salt and pepper – toss with a large spoon.