Vegan Russian Potato Salad (Olivye)

Ingredients

• about 680 g Potatoes
• 2 medium Carrots
• 1 cup Frozen Peas
• 4 medium Dill Pickles
• 1 cup Vegan Mayonnaise
• 2 tablespoons Fresh Dill
• 1/2 teaspoon Black Salt (Kala Namak)
• 1/4 teaspoon Black Pepper
• 2 stalks Green Onions

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. Cover with water by at least 2.54 cm. Bring to a boil over high heat, then reduce heat to medium-high and cook for 20-25 minutes, or until fork-tender. Drain the vegetables and let them cool slightly for about 10 minutes.
2. 2While the potatoes and carrots are cooling, place the 1 cup frozen peas in a small bowl and cover with hot water for 5 minutes to thaw. Drain the peas well.
3. 3Dice the cooled potatoes and carrots into 1.27 cm cubes. Dice the 4 medium dill pickles into 1.27 cm cubes.
4. 4In a large bowl, combine the diced potatoes, diced carrots, thawed peas, diced dill pickles, and the 2 stalks green onions, thinly sliced. Add the 2 tablespoons fresh dill, chopped.
5. 5Add the 1 cup vegan mayonnaise, 1/2 teaspoon black salt, and 1/4 teaspoon black pepper to the bowl. Gently mix everything together with a large spoon until all ingredients are evenly coated with the mayonnaise.
6. 6Cover the bowl and refrigerate for at least 30 minutes. This chilling time allows the flavors to meld together, making the salad taste even better.

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