Gluten-Free Russian Salad (Olivier)

Ingredients

• 2 medium Potatoes
• 2 medium Carrots
• 1 cup Frozen peas
• 1 cup Dill pickles
• 1 cup Cooked ham or chicken
• 1 cup Egg-free mayonnaise
• 2 tbsp Fresh dill
• 1/2 tsp Salt
• 1/4 tsp Black pepper

Instructions

1. 1Place the 2 medium potatoes and 2 medium carrots in a large heavy-bottomed pot and cover them with cold water. Bring the water to a boil over high heat, then reduce the heat to medium and simmer for 15 to 20 minutes, or until the vegetables are fork-tender. Drain the vegetables and let them cool completely, about 30 minutes. Once cool, peel the potatoes and carrots and cut them into 1/2-inch cubes.
2. 2Bring a small pot of water to a boil over high heat. Add the 1 cup frozen peas and cook for 1 minute. Drain the peas immediately and rinse them under cold water to stop the cooking. Set aside.
3. 3Dice the 1 cup dill pickles and the 1 cup cooked ham or chicken into 1/2-inch cubes.
4. 4In a large bowl, combine the cooled, diced 2 medium potatoes, the diced 2 medium carrots, the blanched 1 cup frozen peas, the diced 1 cup dill pickles, and the diced 1 cup cooked ham or chicken. Gently toss to mix.
5. 5Add the 1 cup egg-free mayonnaise and the 2 tablespoons fresh dill to the bowl. Mix everything together until the vegetables and ham or chicken are evenly coated with the mayonnaise and dill.
6. 6Season the salad with the 1/2 teaspoon salt and 1/4 teaspoon black pepper. Stir gently to distribute the seasonings throughout the salad.
7. 7Cover the bowl tightly with plastic wrap and refrigerate for at least 30 minutes. This chilling time allows the flavors to meld together and the salad to firm up.

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