Vegan Russian Potato Salad (Olivier)

Ingredients

• about 680 g Potatoes
• 2 medium Carrots
• 1 cup Vegan Mayonnaise
• 1 cup Dill Pickles
• 1 cup Green Peas
• 2 tablespoons Fresh Dill
• 0.5 medium Onion
• 1 teaspoon Salt
• 0.5 teaspoon Black Pepper

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

Instructions

1. 1Place the about 680 g Potatoes and 2 medium Carrots into a large heavy-bottomed pot and cover with water. Bring to a boil over high heat, then reduce heat to medium and cook for 15-20 minutes, or until the potatoes and carrots are easily pierced with a fork. Drain the vegetables and let them cool until they are safe to handle. Once cooled, peel the potatoes and carrots and dice them into 1.27 cm cubes.
2. 2In a large mixing bowl, combine the diced potatoes, diced carrots, 1 cup Dill Pickles (diced), 1 cup Green Peas, 0.5 medium Onion (finely chopped), and 2 tablespoons Fresh Dill (chopped).
3. 3Add the 1 cup Vegan Mayonnaise, 1 teaspoon Salt, and 0.5 teaspoon Black Pepper to the bowl with the vegetables and herbs. Gently mix everything together until all ingredients are evenly coated with the vegan mayonnaise.
4. 4Cover the bowl tightly with plastic wrap and place it in the refrigerator. Chill for at least 30 minutes to allow the flavors to blend together before serving.

Substitutions

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