Vegan Olivye Salad Toast

Instructions

1. 1Place the 2 medium potatoes and 1 medium carrot in a large heavy-bottomed pot and cover with water. Bring to a boil over high heat, then reduce heat to medium and simmer for 15-20 minutes, or until fork-tender. Drain the vegetables and let them cool completely, about 15 minutes. Once cool, cut the potatoes and carrots into 1.27 cm cubes.
2. 2In a medium bowl, combine the cubed potatoes, the cubed carrots, the 1/2 cup of peas, and the 1/2 cup of dill pickles, which should also be cut into 1.27 cm cubes.
3. 3Add the 1/2 cup of vegan mayonnaise, 2 tablespoons of fresh dill, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper to the bowl. Gently mix everything together until the vegetables are evenly coated with the vegan mayonnaise mixture.
4. 4Place the 4 slices of bread into a toaster. Toast them until they are golden brown and slightly crisp, which should take about 2-3 minutes.
5. 5Carefully spoon the vegan olivye salad mixture evenly onto each of the 4 slices of toasted bread. Serve immediately.

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