Vegan Russian Potato Salad (Olivier Salad)

Ingredients

• about 910 g Potatoes
• 2 medium Carrots
• 1 cup Green peas
• 1 cup Dill pickles
• 1 cup Vegan mayonnaise
• 2 tablespoons Fresh dill
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper

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

Instructions

1. 1Place the about 910 g potatoes and 2 medium carrots in a large heavy-bottomed pot. Cover with water by at least 2.54 cm. Bring to a boil over high heat, then reduce heat to medium and simmer for 15-20 minutes, or until the potatoes and carrots are easily pierced with a fork. Drain the water and let the vegetables cool slightly for about 10 minutes.
2. 2Once the potatoes and carrots are cool enough to handle, dice them into small, roughly 1.27 cm cubes.
3. 3In a large bowl, combine the diced about 910 g potatoes, diced 2 medium carrots, 1 cup green peas, and 1 cup dill pickles.
4. 4Add the 1 cup vegan mayonnaise, 2 tablespoons fresh dill, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to the bowl.
5. 5Gently mix all the ingredients together until everything is evenly coated with the vegan mayonnaise.
6. 6Cover the bowl and refrigerate for at least 30 minutes. This chilling time allows the flavors to blend together.
7. 7Serve the vegan Russian potato salad cold.

Substitutions

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