Vegan Russian Potato and Pea Salad (Olivye)

Ingredients

• about 680 g Potatoes
• 1 cup Frozen peas
• 2 medium Carrots
• 4 medium Dill pickles
• 1 cup Vegan mayonnaise
• 2 tablespoons Fresh dill
• 1 teaspoon Salt
• 1/2 teaspoon Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place the about 680 g Potatoes 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 a fork can easily pierce them. Drain the potatoes and let them cool completely, about 30 minutes. Once cool, cut the potatoes into 1.27 cm cubes.
2. 2While the potatoes are cooling, place the 2 medium Carrots in a medium saucepan and cover with cold water. Bring to a boil over high heat, then reduce heat to medium and cook for 10-15 minutes, or until a fork can easily pierce them. Drain the carrots and let them cool completely, about 20 minutes. Once cool, cut the carrots into 1.27 cm cubes.
3. 3Add the 1 cup Frozen peas to a small bowl and pour boiling water over them to cover. Let them sit for 5 minutes, then drain them well.
4. 4Cut the 4 medium Dill pickles into 1.27 cm cubes.
5. 5In a large bowl, combine the cooled 1.27 cm cubes of potatoes, the cooled 1.27 cm cubes of carrots, the drained 1 cup of frozen peas, and the 1.27 cm cubes of dill pickles.
6. 6Add the 1 cup Vegan mayonnaise, 2 tablespoons Fresh dill, 1 teaspoon Salt, and 1/2 teaspoon Black pepper to the bowl with the vegetables and pickles. Gently mix everything together until well combined.
7. 7Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to blend before serving.

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