Dairy-Free Salad-e Olivieh (Potato Salad)

Ingredients

• about 910 g Potatoes
• 4 large Eggs
• 1/2 cup Pickles
• 1/2 cup Peas
• 1/2 cup Vegan Mayonnaise
• 1/4 cup Plant-Based Yogurt (Unsweetened)
• 1 tablespoon Lemon Juice
• 1 tablespoon Olive Oil
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper

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

Instructions

1. 1Place the about 910 g of Potatoes in a large heavy-bottomed pot and cover with cold water by at least 2.54 cm. Bring to a boil over high heat, then reduce heat to medium-high and cook for 20-25 minutes, or until fork-tender. Drain the potatoes, let them cool slightly, then peel and cut them into 1.27 cm cubes.
2. 2Place the 4 large Eggs in a medium saucepan and cover with cold water by at least 2.54 cm. Bring to a boil over high heat, then reduce heat to medium-low and cook for 10-12 minutes. Drain the eggs, let them cool completely, then peel and cut them into 1.27 cm cubes.
3. 3Finely chop the 1/2 cup of Pickles.
4. 4In a large bowl, combine the 1.27 cm cubed potatoes, 1.27 cm cubed eggs, chopped pickles, and 1/2 cup of Peas.
5. 5In a separate medium bowl, whisk together the 1/2 cup of Vegan Mayonnaise, 1/4 cup of Plant-Based Yogurt, 1 tablespoon of Lemon Juice, 1 tablespoon of Olive Oil, 1/2 teaspoon of Salt, and 1/4 teaspoon of Black Pepper until smooth.
6. 6Pour the dressing mixture over the potato and egg mixture in the large bowl. Gently mix everything together until all ingredients are evenly coated with the dressing.
7. 7Cover the bowl tightly with plastic wrap and refrigerate for at least 30 minutes. This chilling time allows the flavors to meld together, making the salad more delicious.

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