Dairy-Free Russian Potato Salad (Olivier)

Ingredients

• about 910 g Potatoes
• 2 medium Carrots
• 1 cup Frozen Peas
• 1 cup Dill Pickles
• 1 cup Vegan Mayonnaise
• 2 tablespoons Fresh Dill
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place the about 910 g of Potatoes and 2 medium Carrots in a large heavy-bottomed pot and cover with water. Bring to a boil over high heat, then reduce heat to medium and cook for 15-20 minutes, or until fork-tender. Drain the water and let the potatoes and carrots cool completely, about 30 minutes.
2. 2While the potatoes and carrots are cooling, dice the 1 cup of Dill Pickles into roughly 0.635 cm pieces.
3. 3Once cooled, peel the potatoes and carrots if desired, then cut them into 1.27 cm cubes. Place the diced potatoes, diced carrots, 1 cup of Frozen Peas, and diced dill pickles into a large mixing bowl.
4. 4Add the 1 cup of Vegan Mayonnaise and 2 tablespoons of Fresh Dill to the bowl with the vegetables and pickles.
5. 5Season the mixture with 1 teaspoon of Salt and 1/2 teaspoon of Black Pepper.
6. 6Gently mix all the ingredients together until everything is evenly coated with the vegan mayonnaise. Be careful not to mash the potatoes.
7. 7Cover the bowl and refrigerate the potato salad for at least 1 hour to allow the flavors to meld. This chilling step is important for the best taste and texture.

Substitutions

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