Vegan Russian Potato Salad (Olivier)

Ingredients

• about 910 g Potatoes, diced
• 2 medium Carrots, diced
• 1 cup Frozen peas
• 1 cup Dill pickles, diced
• 1 cup Vegan mayonnaise
• 2 tablespoons Fresh dill, chopped
• 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 910 g Potatoes, diced, into a large heavy-bottomed pot and cover with cold water. Add the 2 medium Carrots, diced, to the same pot. Bring the water to a boil over high heat, then reduce the heat to medium and cook for 15-20 minutes, or until the potatoes and carrots are tender when pierced with a fork. Drain the vegetables thoroughly and spread them on a baking sheet to cool completely, about 20 minutes. This cooling step is important to prevent the salad from becoming mushy.
2. 2In a large bowl, combine the cooled about 910 g Potatoes, diced, and the 2 medium Carrots, diced. Add the 1 cup Frozen peas and the 1 cup Dill pickles, diced, to the bowl.
3. 3Add the 1 cup Vegan mayonnaise, 2 tablespoons Fresh dill, chopped, 1 teaspoon Salt, and 1/2 teaspoon Black pepper to the bowl with the vegetables. Gently mix everything together until just combined. Be careful not to overmix, as this can break down the potatoes.
4. 4Cover the bowl tightly with plastic wrap or a lid. Refrigerate the potato salad for at least 30 minutes. This chilling time allows the flavors to meld together and the salad to reach the perfect serving temperature.
5. 5Serve the Vegan Russian Potato Salad chilled.

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