Egg-Free Russian Olivier Salad (with Vegan Mayo)

Ingredients

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

Instructions

1. 1Place the 2 medium Potatoes and 2 medium Carrots in a large heavy-bottomed pot and cover them with water. Bring the water to a boil over high heat, then reduce the heat to medium and simmer for 15-20 minutes, or until the vegetables are easily pierced with a fork. Drain the vegetables and let them cool completely, about 20 minutes.
2. 2While the potatoes and carrots are cooling, place the 1 cup Frozen Peas in a small saucepan and cover with water. Bring to a boil over high heat, then cook for 3-5 minutes, or until the peas are tender. Drain the peas and let them cool completely.
3. 3Once the potatoes and carrots are cool enough to handle, cut them into 1/2-inch cubes. Measure and dice the 1 cup Dill Pickles.
4. 4In a large bowl, combine the diced potatoes, diced carrots, cooled peas, and diced dill pickles.
5. 5Add the 1 cup Vegan Mayonnaise and 2 tablespoons Fresh Dill to the bowl. Gently toss all the ingredients together until everything is evenly coated with the mayonnaise.
6. 6Season the salad with 0.5 teaspoon Salt and 0.25 teaspoon Black Pepper. Stir gently to distribute the seasonings.
7. 7Cover the bowl and refrigerate the salad for at least 30 minutes to allow the flavors to meld before serving.

Substitutions

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