Vegan Russian Potato Salad (Olivye)

Ingredients

• 1.5 lbs Potatoes
• 2 medium Carrots
• 1 cup Peas
• 1/2 cup Pickles (Dill)
• 1 cup Vegan Mayonnaise
• 1/4 cup Onion
• 2 tablespoons Fresh Dill
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper
• 1 cup Vegan Ham or Tofu (Optional)

Instructions

1. 1Place the 1.5 lbs Potatoes and 2 medium Carrots in a large heavy-bottomed pot and cover with water. Bring to a boil over high heat, then reduce heat to medium and simmer for 15-20 minutes, or until fork-tender. Drain the vegetables and let them cool completely.
2. 2Once cooled, dice the 1.5 lbs Potatoes and 2 medium Carrots into small, 1/2-inch cubes. Also, dice the 1/2 cup Pickles (Dill) and 1/4 cup Onion into small, 1/2-inch cubes.
3. 3In a large bowl, combine the diced potatoes, diced carrots, 1 cup Peas, diced pickles, and diced onion. If using, add the 1 cup Vegan Ham or Tofu.
4. 4Add the 1 cup Vegan Mayonnaise, 2 tablespoons Fresh Dill, 1/2 teaspoon Salt, and 1/4 teaspoon Black Pepper to the bowl. Gently mix everything together until well combined, being careful not to mash the potatoes.
5. 5Cover the bowl and refrigerate for at least 30 minutes. This chilling time allows the flavors to meld together, making the salad more delicious.
6. 6Serve the Vegan Russian Potato Salad chilled.

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