10 cocktail potatoes
1 tub vegan sour cream
1 Tbls horseradish
1 Tbls Dijon mustard
2 Tbls vegan mayonnaise
1 bunch of chives or shallots, chopped
1 Tbls lemon juice (optional)
Boil half a large saucepan of water. Chop potatoes into quarters and add to water, boiling for around 10mins. Check with a fork to see if they are done, you want them cooked but firm.
Leave potatoes in a colander to cool.
In a large bowl mix other ingredients together.
Add potatoes and carefully mix through.