Creamy Potato Salad


1 bag of mixed baby potatoes

1/3 cup LTF Lemon & Dill Cashew Cream Cheese

1/3 cup LTF Original Cashew Yogurt

Squeeze of fresh lemon

Salt and pepper to taste



1. Fill medium pot with water and a pinch of salt. Boil.

2. Add baby potatoes and cook to desired softness, between 12-15 minutes.

3. Strain potatoes and allow to cool.

4. Combine dressing ingredients, mix until no lumps remain.

5. Combine potatoes and dressing. Top with fresh dill and and a squeeze of fresh lemon.