Vegan Chorizo & Potato Salad

Ingredients:

1/2 cup Tofutti Better Than Sour Cream

1 to 2 tablespoons olive oil

Zest of 1 medium-large lemon

2 tablespoons finely chopped fresh parsley

1 teaspoon smoked paprika or to taste

Freshly ground black pepper to taste

4 cups cooked diced Yukon gold potato (about 4 medium “fist-sized” potatoes)

1 cup cooked diced vegan Chorizo sausage

3 tablespoons pitted chopped black olives

3 tablespoons pitted chopped dates

2 tablespoons drained capers

Optional: sea salt to taste

Garnishes: halved cherry tomatoes, lightly toasted and salted Marcona almonds, and fresh parsley

Directions:

In a medium bowl, whisk together Tofutti Better Than Sour Cream, olive oil, lemon zest, parsley, smoked paprika, and freshly ground black pepper. Gently stir in olives, dates, and capers. Fold in potatoes and sausage. Cover and chill to allow flavors to marry. Serve cold, room temperature, or gently warmed, garnished as desired.

*Created exclusively for Tofutti Brands, Inc. by Betsy DiJulio of The Blooming Platter.