Vegan Russian Potato Salad (Olivier)

Ingredients

• about 910 g Potatoes, boiled and diced
• 2 medium Carrots, boiled and diced
• 1 cup Peas, frozen
• 1 cup Dill pickles, diced
• 1 cup Vegan mayonnaise (sunflower seed based)
• 2 tablespoons Fresh dill, chopped
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper

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

Instructions

1. 1In a large bowl, combine the about 910 g of boiled and diced potatoes, the 2 medium boiled and diced carrots, the 1 cup of frozen peas, and the 1 cup of diced dill pickles.
2. 2Add the 1 cup of vegan mayonnaise, the 2 tablespoons of chopped fresh dill, the 0.5 teaspoon of salt, and the 0.25 teaspoon of black pepper to the bowl.
3. 3Gently mix all the ingredients together with a spoon or spatula until everything is evenly coated in the vegan mayonnaise.
4. 4Cover the bowl tightly with plastic wrap or a lid.
5. 5Place the covered bowl in the refrigerator and chill for at least 30 minutes to allow the flavors to meld.
6. 6Serve the vegan Russian potato salad chilled.

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