Creamy Potato Salad with Peas

Bring a pot of water to a boil and salt generously.

• Salt

In a colander rinse and drain the peas with warm water and put in a bowl.

• ½ cup Green peas, frozen

Peel the potatoes. Cook them until tender, drain and let cool.

• 10.6 oz Potatoes (w/o skin)

Finely chop the onion. Slice the gherkins and add both to the bowl.

• ½ Onion, yellow (~ 1.4 oz)
• 3 Gherkins (~ 2.1 oz)

Cut the potatoes into thin slices and add to the bowl.

In a bowl, mix the soy yogurt, vinegar, mustard, and olive oil. Pour over the potato salad and mix well.

• ¼ cup Soy yogurt
• 1 Tbsp White wine vinegar
• 1 tsp Yellow mustard
• 1 tsp Olive oil

Finely chop the chives. Season the potato salad with salt and pepper and top with the chives.

• ¼ bunch of Chives, fresh or frozen (~ 2 Tbsp)
• Salt
• Black pepper

Enjoy your meal!