Ingredients

• 8-10 medium potatoes
• 1/2 cup frozen peas
• 1/2 cup sliced radishes
• 2 tablespoons red onion, finely diced
• 1 ripe avocado, cubed
• 1/2 cup vegan mayo
• 1 tablespoon coconut milk (Almond milk works.)
• 1 tablespoon freshly squeezed lime juice
• 1/2 cup cilantro leaves, lightly packed and chopped
• 1/4 teaspoon cumin
• 1/4 teaspoon garlic powder
• 1/4 teaspoon sriracha
• chopped green onions for garnish

Directions

1. Peel, cube, and boil potatoes in salted water, until tender (NOT MUSHY!). When tender, drain out water, transfer to a large bowl, and allow to cool down to room temperature.
2. Add frozen peas, radishes, red onion, and avocado.
3. In small bowl, whisk together vegan mayo, coconut milk, lime juice, cilantro, cumin, garlic powder, and sriracha. Pour over potato salad. Toss lightly until all vegetables are coated evenly. Sprinkle green onions over the salad. Cover and set in the fridge for at least a couple of hours to allow the flavours to party together.
4. Serve chilled.
5. Enjoy!