Russian Potato Salad with Dairy-Free Mayo

Ingredients

• 2 lbs Potatoes
• 2 medium Carrots
• 0.5 cup Pickles
• 1 cup Green Peas
• 1 cup Dairy-Free Mayonnaise
• 2 tbsp Dill
• 1 tsp Salt
• 0.5 tsp Black Pepper

Instructions

1. 1Place the 2 lbs of potatoes and 2 medium carrots in a large heavy-bottomed pot and cover with cold water. Bring to a boil over high heat, then reduce heat to medium-high and cook for 15-20 minutes, or until the potatoes and carrots are easily pierced with a fork. Drain the water and let them cool slightly for about 10 minutes.
2. 2Once the potatoes and carrots are cool enough to handle, peel them if desired, then cut them into 1/2-inch cubes. Place the cubed potatoes and carrots into a large mixing bowl.
3. 3Add the 0.5 cup of pickles, diced, and the 1 cup of green peas to the bowl with the potatoes and carrots.
4. 4Add the 1 cup of dairy-free mayonnaise, 2 tbsp of dill, 1 tsp of salt, and 0.5 tsp of black pepper to the bowl.
5. 5Gently mix all the ingredients together until everything is evenly coated with the dairy-free mayonnaise and seasonings. Be careful not to mash the potatoes.
6. 6Cover the bowl and place it in the refrigerator to chill for at least 30 minutes. This allows the flavors to meld together.

Substitutions

Related Guides