Olivier Salad (Russian Potato Salad) - Soy-Free

Ingredients

• 2 lb Potatoes, boiled and cubed
• 2 medium Carrots, boiled and diced
• 4 Eggs, hard-boiled and chopped
• 1 cup Dill pickles, diced
• 1 cup Green peas, frozen
• 1 cup Soy-Free Mayonnaise
• 2 tbsp Fresh dill, chopped
• 1 tsp Salt
• 0.5 tsp Black pepper

Instructions

1. 1Place the 2 lb Potatoes in a large pot and cover with cold water. Bring to a boil over high heat and cook for 15-20 minutes, or until fork-tender. Drain the potatoes and let them cool completely, then cut into 1/2-inch cubes.
2. 2Place the 2 Carrots in a separate pot and cover with cold water. Bring to a boil over high heat and cook for 10-15 minutes, or until fork-tender. Drain the carrots and let them cool completely, then dice into 1/4-inch pieces.
3. 3While the vegetables cool, place the 4 Eggs in a small saucepan and cover with cold water. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 10 minutes. Drain the eggs, let them cool, peel them, and chop into 1/4-inch pieces.
4. 4In a large bowl, combine the cooled 2 lb cubed Potatoes, the cooled 2 diced Carrots, the chopped 4 Eggs, the 1 cup Dill pickles diced, and the 1 cup Green peas frozen.
5. 5Add the 1 cup Soy-Free Mayonnaise and the 2 tbsp Fresh dill, chopped to the bowl. Gently mix all the ingredients together with a large spoon until everything is evenly coated. Be careful not to mash the potatoes.
6. 6Season the salad with the 1 tsp Salt and the 0.5 tsp Black pepper. Stir gently to distribute the seasonings.
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 taste even better.

Substitutions

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