Russian Potato Salad (Olivier Salad)

Ingredients

• 2 pounds Potatoes
• 2 medium Carrots
• 1 cup Canned peas
• 1 cup Dill pickles
• 1 cup Vegan mayonnaise
• 1/4 cup Fresh dill
• 1 teaspoon Salt
• 1/2 teaspoon Black pepper

Instructions

1. 1Place the 2 pounds of 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 20 to 25 minutes, or until the potatoes and carrots are tender when pierced with a fork. Drain the water from the pot and let the potatoes and carrots cool completely, about 30 minutes.
2. 2Once cooled, dice the 2 pounds of Potatoes and 2 medium Carrots into 1/2-inch cubes and place them in a large bowl.
3. 3Add the 1 cup Canned peas and the 1 cup Dill pickles, cut into 1/2-inch pieces, to the bowl with the diced potatoes and carrots.
4. 4Add the 1 cup Vegan mayonnaise, 1/4 cup Fresh dill (chopped), 1 teaspoon Salt, and 1/2 teaspoon Black pepper to the bowl.
5. 5Gently mix all the ingredients together until everything is evenly coated with the vegan mayonnaise. Be careful not to mash the potatoes.
6. 6Cover the bowl and refrigerate the potato salad for at least 30 minutes to allow the flavors to meld together before serving.

Related Guides