Vegan Russian Potato Salad (Olivye)

Ingredients

• about 910 g Potatoes, peeled and cubed
• 2 medium Carrots, peeled and diced
• 1 cup Frozen peas
• 1 cup Dill pickles, diced
• 1 cup Vegan mayonnaise
• 2 tbsp Fresh dill, chopped
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 1 cup Optional: Cubed vegan ham

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

Instructions

1. 1Place the about 910 g potatoes, peeled and cubed, and the 2 medium carrots, peeled and diced, into a large heavy-bottomed pot. Cover with cold water by at least 2.54 cm. Add 1/2 teaspoon of salt to the water. Bring to a rolling boil over high heat, then reduce heat to medium-high and cook for 15 to 20 minutes, or until the potatoes and carrots are easily pierced with a fork. Drain the water from the pot and let the vegetables cool slightly for about 10 minutes.
2. 2In a large bowl, combine the slightly cooled about 910 g potatoes, cubed, and 2 medium carrots, diced. Add the 1 cup of frozen peas, 1 cup of dill pickles, diced, and 1 cup of optional cubed vegan ham.
3. 3Add the 1 cup of vegan mayonnaise and 2 tablespoons of fresh dill, chopped, to the bowl with the vegetables and pickles.
4. 4Gently stir all the ingredients together until everything is evenly coated with the vegan mayonnaise. Be careful not to mash the potatoes.
5. 5Season the potato salad with 1/4 teaspoon of black pepper. Stir again to distribute the pepper.
6. 6Cover the bowl tightly with plastic wrap or a lid. Refrigerate for at least 30 minutes to allow the flavors to meld together. This chilling step is important for the salad to taste its best.
7. 7Serve the vegan Russian potato salad chilled.

Substitutions

Related Guides