Vegan Russian Potato Salad (Olivier Salad)

Ingredients

• about 680 g Potatoes
• 2 medium Carrots
• 1 cup Peas
• 1 cup Dill Pickles
• 1 cup Vegan Mayonnaise
• 2 tablespoons Fresh Dill
• 0.5 teaspoon Salt
• 0.25 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. Cover with water by 5.08 cm. Bring to a rolling boil over high heat, then reduce heat to medium and cook for 15-20 minutes, or until fork-tender. Drain the water and let the potatoes and carrots cool completely, about 30 minutes.
2. 2While the potatoes and carrots are cooling, cook the 1 cup Peas. If using frozen peas, bring a small pot of water to a boil, add the peas, and cook for 3-5 minutes until tender. Drain well and set aside.
3. 3Once the potatoes and carrots are cool, dice them into 1.27 cm cubes. Measure the 1 cup Dill Pickles and dice them into 1.27 cm pieces.
4. 4In a large bowl, combine the diced about 680 g Potatoes, diced 2 medium Carrots, 1 cup Peas, and diced 1 cup Dill Pickles.
5. 5Add the 1 cup Vegan Mayonnaise and 2 tablespoons Fresh Dill to the bowl. Gently mix everything together until the vegetables are evenly coated with the mayonnaise and dill.
6. 6Season the salad with 0.5 teaspoon Salt and 0.25 teaspoon Black Pepper. Stir gently to distribute the seasonings.
7. 7Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. This chilling step is important for the best taste and texture.

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