Dairy-Free Russian Potato Salad (Olivier)

Instructions

1. 1Place the 4 medium potatoes and 2 medium carrots in a large heavy-bottomed pot. Cover the vegetables with cold water. Bring the water to a rolling boil over high heat, which is approximately 100°C.
2. 2Reduce the heat to medium and continue to simmer the 4 medium potatoes and 2 medium carrots for 15 to 20 minutes, or until they are easily pierced with a fork. Carefully drain the vegetables in a colander and allow them to cool completely for at least 15 minutes, as cooling prevents the salad from becoming watery.
3. 3Once cool, use a sharp knife to carefully cut the 4 medium potatoes into 1.27 cm cubes and the 2 medium carrots into 1.27 cm cubes.
4. 4In a small saucepan, bring 2 cups of water to a rolling boil over high heat, which is approximately 100°C. Add the 1 cup frozen peas and cook for 2 to 3 minutes, until they are tender and bright green. Immediately drain the peas and rinse them under cold water to stop the cooking process, then allow them to cool completely.
5. 5While the vegetables are cooling, use a sharp knife to carefully cut the 1 cup dill pickles into 1.27 cm pieces. Also, cut the 4 large hard-boiled eggs into 1.27 cm pieces.
6. 6In a large mixing bowl, combine the cooled 1.27 cm cubed 4 medium potatoes, the cooled 1.27 cm cubed 2 medium carrots, the cooled 1 cup peas, the diced 1 cup dill pickles, and the diced 4 large hard-boiled eggs.
7. 7Add the 1 cup vegan mayonnaise and the 2 tablespoons fresh dill, chopped, to the bowl. Gently fold all the ingredients together with a spatula until they are evenly coated. Add salt and pepper to your taste, starting with 1/2 teaspoon of each, then taste and adjust as needed.
8. 8Cover the large mixing bowl tightly with plastic wrap or a lid. Place the bowl in the refrigerator and chill the potato salad for at least 30 minutes. This chilling time is important because it allows all the flavors to blend together and develop fully.

Substitutions

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