Dairy-free Potato Salad

Ingredients

2 tablespoons canola oil, plus more for the grill
2 pounds Yukon gold potatoes (5 to 6 potatoes), cut into bite sized pieces
2 teaspoons smoked paprika
Kosher salt and freshly cracked pepper
1 ½ cup diced celery (from 2 to 3 stalks)
1/2 small red onion, finely diced

Handful of sugar snap peas, chopped
½ cup dairy free yogurt, plain
½ cup mayonnaise
1 ½ teaspoon dijon

Juice of ½ lemon

2 Tbsp banana peppers, chopped (optional)

Few dashes of cholula (optional)

What To Do

Boil potatoes in water for 10-15 minutes until soft. Let drain and run cold water over to stop cooking (or dump them in a bowl of ice water). 
In a large glass bowl, combine all ingredients except potatoes. After they cool add them in. Season with salt and pepper to taste.
Cover and refrigerate 20 to 30 minutes. Stir and adjust the seasoning as needed.