Vegan Russian Potato Salad (Olivye)

Ingredients

• about 680 g 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)

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

Instructions

1. 1Place the about 680 g 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 about 680 g Potatoes and 2 medium Carrots into small, 1.27 cm cubes. Also, dice the 1/2 cup Pickles (Dill) and 1/4 cup Onion into small, 1.27 cm 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.

Related Guides