Dairy-Free Russian Potato Salad (Olivier)

Instructions

1. 1Place the about 910 g Potatoes in a large heavy-bottomed pot and cover with cold 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 potatoes and let them cool slightly. While the potatoes are still warm, peel them and cut into 1.27 cm cubes.
2. 2In the same large pot, add the 2 medium Carrots and cover with cold water. Bring to a boil over high heat, then reduce heat to medium and cook for 10-15 minutes, or until fork-tender. Drain the carrots and let them cool slightly. Cut the carrots into 1.27 cm cubes.
3. 3Prepare the 4 large Hard-boiled eggs by cooling them completely, peeling, and then cutting them into 1.27 cm cubes.
4. 4Dice the 1 cup Dill pickles into 1.27 cm pieces.
5. 5In a large bowl, combine the cubed potatoes, cubed carrots, 1 cup Peas, diced dill pickles, 1.5 cups Cooked chicken breast, and the cubed hard-boiled eggs.
6. 6In a separate small bowl, whisk together the 0.75 cup Dairy-free mayonnaise and 1 tablespoon Dijon mustard until smooth.
7. 7Pour the dairy-free mayonnaise mixture over the ingredients in the large bowl. Gently stir everything together until just combined, being careful not to mash the potatoes.
8. 8Season the potato salad with 0.75 teaspoon Salt and 0.5 teaspoon Black pepper. Stir gently to distribute the seasonings.
9. 9Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld before serving.

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