Creamy Potato Salad
1 bag of mixed baby potatoes
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.