Morning made simple

Give your side dish an upgrade! This mayo-free recipe is full of vibrant color and texture. The sweet and tangy Cashewmilk Yogurt and maple dressing offers next-level flavor. Looking for more dairy-free ways to dress up your potatoes? Check out our Spiced Vegetable Stew with Turmeric and Ginger recipe.


  • 3 pounds yellow potatoes washed and cut in bite sized pieces
  • 1 large sweet potato washed and cut in bite sized pieces
  • 1/2 teaspoon salt
  • 2 tablespoons olive oil
  • 1/2 teaspoon garlic powder
  • 3 red bell peppers seeded, stemmed and chopped in bite sized pieces
  • 1 head broccoli chopped into small florets
  • Olive oil spray
  • 3 scallions chopped green and white parts
  • 2 celery stalks chopped small
  • 1/2 cup toasted walnuts chopped
  • 1 cup frozen peas defrosted
  • 1/2 cup chopped parsley
  • 1 cup Forager Project Unsweetened Plain Cashewmilk Yogurt
  • 2 tablespoons maple syrup
  • 1 lemon juiced
  • 2 pinches of salt
  • Black pepper to taste


  • Preheat oven to 400º F
  • On a large sheet pan add potatoes, sweet potatoes and 2 tablespoons olive oil, salt and garlic powder. Toss well until coated and spread in a single layer. Roast for 20 minutes, flip and roast for 10 more. Check that potatoes are fork tender and browned and crispy. Let it cool and set aside.
  • On another sheet pan add broccoli and red peppers spray a light coating of olive oil, toss well and bake for 20 minutes turning once halfway. Let it cool.
  • Make dressing by combining Forager Project Unsweetened Plain Cashewmilk Yogurt, lemon, maple syrup and salt and mixing until smooth.
  • In a large bowl combine roasted potatoes and sweets, roasted broccoli and peppers, celery, scallions, walnuts, peas and parsley. Pour dressing over the top and mix until well combined.
  • Enjoy! Can be stored up to 3-4 days when stored covered in refrigerator.
Extreme close up of a large bowl of colorful potato salad with a tub of Forager Project yogurt in the background.