1) Bring the potatoes to a boil in a large pot of water. Reduce the heat to medium and cook until they are fork tender about 10 to 12 minutes. Do not overcook.

2) Drain well and let cool for 10 minutes or longer before transferring to a large bowl along with the peas, basil leaves and olives if using.To make the dressing, combine all the ingredients in a small blender or food processor and pulse into smooth. If it is too thick, add a bit more olive oil or almond milk. Taste for seasoning and adjust nutritional yeast, salt and pepper to taste. Toss the potatoes with the dressing and serve.