Vegan Spanish Potato Salad (Ensaladilla Rusa)

Ingredients

• about 680 g Potatoes
• 2 medium Carrots
• 1 cup Frozen Peas
• 1/2 cup Kalamata Olives
• 1 cup Vegan Mayonnaise
• 1 tbsp Lemon Juice
• 1/2 tsp Salt
• 1/4 tsp 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 in a large heavy-bottomed pot and cover with cold 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 water and let the potatoes and carrots cool slightly for about 10 minutes.
2. 2Once the potatoes and carrots are cool enough to handle, cut them into 1.27 cm cubes.
3. 3In a large bowl, combine the cubed potatoes, cubed carrots, 1 cup Frozen Peas, and 1/2 cup Kalamata Olives.
4. 4In a separate medium bowl, whisk together the 1 cup Vegan Mayonnaise, 1 tbsp Lemon Juice, 1/2 tsp Salt, and 1/4 tsp Black Pepper until smooth.
5. 5Pour the vegan mayonnaise mixture over the vegetables in the large bowl. Gently mix everything together until the vegetables are evenly coated with the dressing.
6. 6Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. This chilling step is important for the salad to set and for the flavors to develop.

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