Vegan Russian Potato Salad (Olivier Salad)

Ingredients

• about 680 g Potatoes
• 2 medium Carrots
• 1 cup Frozen Peas
• 1 cup Dill Pickles
• 1 cup Vegan Mayonnaise
• 1 tbsp Dijon Mustard
• 2 tbsp Fresh Dill
• 1 tsp Salt
• 0.5 tsp Black Pepper

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

Instructions

1. 1Boil potatoes and carrots until tender, about 20 minutes. Let cool and dice.
2. 2In a large bowl, combine diced potatoes, carrots, peas, and dill pickles.
3. 3In a separate small bowl, whisk together vegan mayonnaise, Dijon mustard, dill, salt, and pepper.
4. 4Pour the dressing over the vegetables and gently mix to combine.
5. 5Refrigerate for at least 30 minutes before serving.

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