Minty Pea and Potato Salad

This potato salad really tastes lovely and looks so fresh with the bright green peas.

Serving Size: 4

Ingredients:

• 2 lbs. red skinned new potatoes
• 1 cup frozen peas, thawed
• 1/4-1/2 cup soyannaise (non-dairy mayonnaise)
• 1-2 tablespoons soy yogurt
• 1 leek
• 3 tablespoons fresh mint leaves plus a few for garnish
• 2-3 tablespoons chives
• splash of tarragon or white wine vinegar
• salt and pepper to taste

Directions:

1. Wash the potatoes well and place in a pot with lightly salted water.
2. Bring to a boil, then simmer for 10 minutes.
3. Drain and set aside to cool.
4. While the potatoes are cooking, prepare the dressing. Puree the non-dairy mayonnaise, soy yogurt, 3 tablespoons of mint leaves, splash of vinegar, salt and pepper together to make a smooth dressing.
5. Slice off the root end of the leek.
6. Slice the leek lengthwise, 4 long slices, then cut across the leek, thus chopping the leek in small pieces.
7. Add the chopped leek to the dressing.
8. When the potatoes have cooked and cooled, cut them in bite sized pieces and place in a large bowl. If desired you can peel them, but we enjoyed the flavor of our organic potatoes with the skins on and the skins bring a bit more color to the salad.
9. Add the thawed peas and 1/2 the chives to the salad.
10. Pour the dressing on top and gently mix.
11. To serve the salad, place in a serving bowl or individual salad bowls.
12. Garnish with the rest of the chives and mint leaves.