Dairy-Free Russian Potato Salad (Olivier)

Ingredients

• about 680 g Potatoes, peeled and diced
• 2 medium Carrots, diced
• 1 cup Peas, frozen
• 1 cup Dill pickles, diced
• 1 cup Vegan mayonnaise
• 2 tbsp Fresh dill, chopped
• 1 tsp Salt
• 0.5 tsp Black pepper

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

Instructions

1. 1Place the about 680 g potatoes and 2 medium carrots in a large heavy-bottomed pot. Cover with cold water by at least 2.54 cm. Bring to a rolling boil over high heat, then reduce heat to medium and cook for 15 to 20 minutes, or until fork-tender. Drain the vegetables well and set aside to cool completely.
2. 2While the potatoes and carrots are cooling, place the 1 cup frozen peas in a heatproof bowl. Pour boiling water over the peas to cover. Let stand for 2 minutes, then drain immediately and rinse under cold running water to stop the cooking process. Drain well and set aside.
3. 3In a large mixing bowl, combine the cooled about 680 g potatoes, 2 medium carrots, 1 cup peas, and 1 cup dill pickles. Ensure all ingredients are roughly the same size for even mixing.
4. 4Add the 1 cup vegan mayonnaise and 2 tbsp fresh dill to the bowl. Gently fold the ingredients together until everything is evenly coated with the mayonnaise. Be careful not to mash the potatoes.
5. 5Season the salad with 1 tsp salt and 0.5 tsp black pepper. Stir gently to distribute the seasonings throughout the mixture.
6. 6Cover the bowl and refrigerate for at least 30 minutes. This chilling time allows the flavors to meld together and the salad to firm up slightly before serving.

Substitutions

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