Gluten-Free Russian Potato Salad (Olivier)

Instructions

1. 1Place the about 910 g Potatoes in a large heavy-bottomed pot and cover with cold water. Add the 2 Carrots to the same pot. Bring the water to a boil over high heat, then reduce the heat to medium and cook for 15-20 minutes, or until the potatoes and carrots are easily pierced with a fork. Drain the vegetables well and set them aside to cool completely.
2. 2If using fresh peas, place the 1 cup Peas in a small saucepan and cover with cold water. Bring to a boil over high heat, then reduce heat to medium and cook for 3-5 minutes, or until tender. Drain the peas well and set aside to cool completely. If using frozen peas, you can skip this step.
3. 3Once the potatoes and carrots are cool enough to handle, peel them if desired. Cut the cooled about 910 g Potatoes into 1.27 cm cubes and place them in a large mixing bowl. Add the cut 2 Carrots, the cooled 1 cup Peas, the 1 cup Dill pickles (chopped into 1.27 cm pieces), and the 4 Hard-boiled eggs (peeled and chopped into 1.27 cm pieces) to the bowl with the potatoes.
4. 4Add the 1 cup Gluten-free mayonnaise and the 2 tbsp Dill to the large mixing bowl. Season with the 1 tsp Salt and the 1/2 tsp Black pepper.
5. 5Gently mix all the ingredients together in the bowl until everything is evenly coated with the mayonnaise. Be careful not to mash the potatoes.
6. 6Cover the bowl tightly with plastic wrap and refrigerate for at least 1 hour. This chilling time allows the flavors to meld together.

Substitutions