Gluten-Free Russian Potato Salad (Olivier Salad)

Ingredients

• about 680 g Potatoes
• 2 medium Carrots
• 4 large Eggs
• 1 cup Canned peas
• 0.5 cup Dill pickles
• 0.75 cup Mayonnaise
• 1 teaspoon Dijon mustard
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper

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

Instructions

1. 1Place the about 680 g Potatoes and 2 medium Carrots into a large heavy-bottomed pot. Cover with cold water by at least 2.54 cm. Bring to a boil over high heat, then reduce heat to medium and simmer for 15-20 minutes, or until fork-tender. Drain the water and let the vegetables cool completely, about 30 minutes.
2. 2While the vegetables are cooling, place the 4 large Eggs in a separate pot 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 simmer for 10-12 minutes. Drain the hot water and immediately cover the pot with cold water to cool the eggs completely, about 15 minutes. Once cooled, peel the eggs.
3. 3Once the potatoes, carrots, and eggs are completely cool, dice them into 1.27 cm cubes. Place the diced potatoes, diced carrots, and diced eggs into a large mixing bowl.
4. 4Add the 1 cup Canned peas and 0.5 cup Dill pickles (diced into 0.635 cm pieces) to the large mixing bowl with the potatoes, carrots, and eggs.
5. 5In a separate small bowl, combine the 0.75 cup Mayonnaise, 1 teaspoon Dijon mustard, 0.5 teaspoon Salt, and 0.25 teaspoon Black pepper. Whisk until smooth.
6. 6Pour the mayonnaise mixture over the ingredients in the large mixing bowl. Gently stir everything together until all ingredients are evenly coated with the dressing.
7. 7Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld before serving.

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