Dairy-Free Russian Potato Salad (Olivier)

Instructions

1. 1Place the about 680 g Potatoes and 2 medium Carrots in a large heavy-bottomed pot. Add enough cold water to cover the vegetables by at least 2.54 cm (2.5 cm).
2. 2Place the pot on high heat and bring the water to a rolling boil (100°C / 100°C). Reduce the heat to medium and simmer for 15 to 20 minutes, or until the potatoes and carrots are easily pierced with a fork.
3. 3Carefully drain the water from the pot. Let the about 680 g Potatoes and 2 medium Carrots cool completely for about 30 minutes. This cooling step prevents the salad from becoming watery. Once cool, cut the about 680 g Potatoes and 2 medium Carrots into 1.27 cm (1.25 cm) cubes.
4. 4Bring a small pot of water to a rolling boil (100°C / 100°C) over high heat. Add the 1 cup Frozen Peas and cook for 3 to 5 minutes, or until they are tender and bright green. Drain the 1 cup Frozen Peas and let them cool completely.
5. 5Dice the 4 medium Dill Pickles and the 0.25 medium Onion into 0.635 cm (0.6 cm) pieces.
6. 6In a large mixing bowl, combine the diced about 680 g Potatoes, the diced 2 medium Carrots, the cooled 1 cup Frozen Peas, the diced 4 medium Dill Pickles, and the diced 0.25 medium Onion.
7. 7In a separate small bowl, whisk together the 0.75 cup Vegan Mayonnaise, 1 tsp Dijon Mustard, 0.5 tsp Salt, and 0.25 tsp Black Pepper until the dressing is smooth and well combined.
8. 8Pour the dressing mixture over the combined vegetables in the large mixing bowl. Gently fold all the ingredients together with a spatula or large spoon until the vegetables are evenly coated with the dressing.
9. 9Cover the large mixing bowl with a lid or plastic wrap. Refrigerate the salad for at least 30 minutes. This chilling step allows the flavors to meld together and helps the salad set for the best texture and taste.

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