Dairy-Free Russian Potato Salad (Olivier Salad)

Ingredients

• 2 lbs Potatoes
• 2 medium Carrots
• 1 cup Frozen Peas
• 1 cup Dill Pickles
• 1 cup Vegan Mayonnaise
• 2 tbsp Dill
• 1 tsp Salt
• 0.5 tsp Black Pepper

Instructions

1. 1Place the 2 lbs Potatoes and 2 medium Carrots in a large heavy-bottomed pot. Cover with water by at least 2 inches. Bring to a rolling boil over high heat, then reduce heat to medium and cook for 15-20 minutes, or until the potatoes and carrots are easily pierced with a fork. Drain the vegetables and let them cool completely, about 30 minutes.
2. 2While the vegetables are cooling, dice the 1 cup Dill Pickles into small, roughly 1/4-inch pieces.
3. 3Once the potatoes and carrots are cool, peel them if desired, then cut them into 1/2-inch cubes. Place the cubed potatoes and carrots in a large bowl.
4. 4Add the 1 cup Frozen Peas and the diced 1 cup Dill Pickles to the bowl with the potatoes and carrots.
5. 5Add the 1 cup Vegan Mayonnaise, 2 tbsp Dill, 1 tsp Salt, and 0.5 tsp Black Pepper to the bowl. Gently mix everything together until well combined, ensuring all ingredients are coated in the mayonnaise.
6. 6Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. This chilling step is important for the salad to set and for the best flavor.

Substitutions

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