Creamy Potato Salad with Herbed Dressing
This isn’t your average picnic potato salad. It’s creamy, tangy, and bursting with fresh herb flavor — all thanks to our luscious Vegan Sour Cream.
Ingredients
- 2 lbs baby potatoes, boiled and halved
- 1/2 cup Vegan Sour Cream (2 parts vegan milk + 1 part water)
- 1 tbsp Dijon mustard
- 1 tbsp apple cider vinegar
- 2 tbsp chopped dill
- 2 tbsp chopped chives
- Salt and pepper to taste
Instructions
- In a bowl, whisk together Vegan Sour Cream, mustard, vinegar, dill, chives, salt, and pepper.
- Gently fold in warm potatoes.
- Chill for 30 mins or more before serving.
- Serve cold as a side or light meal. It’s rich, herby, and guilt-free!