In a bowl combine the mayonnaise, grainy mustard, creme fraiche, minced cilantro and 1 tsp lemon juice and stir to combine. Place the potatoes in a bowl and add a splash of lime juice to them. Cut the green parts of the spring onions and add them to the potatoes. Drain the red onion and add that to the mixture.. Step 2 - Prepare the dressing. In a medium-sized bowl, whisk together the vegan mayonnaise, mustard, lemon juice, and olive oil. Step 3 - Drain the potatoes. Check if the potatoes are fork tender and reserve a bit of the potato water. Step 4 - Slice the potatoes. Drain the potatoes and let them cool for 20 minutes.
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Boil fresh water, add the peas, then drain and cool in iced water to maintain colour. Drain when cool. In a medium bowl, whisk together Greek yogurt, lemon juice, vinegar, mustard, garlic, salt, and pepper until smooth. Cut cooled potatoes into 1 1/2-inch chunks (either halves or quarters) and transfer to a large bowl.. Dressing: Mix sour cream, yogurt, mayo, milk, mustard, salt, pepper, sugar, and white balsamic vinegar in a small bowl. Combine: Place the cooled potatoes into a large bowl. Add dressing, spring onions, red onion, and parsley. Stir well to combine. Adjust the taste with more salt, pepper, and balsamic vinegar.
