4 russet potatoes, peeled
2 cups of green peas (frozen works too)
5 large carrots, peeled
5 medium-sized dill pickles, chopped into bite-sized pieces
1 handful of dill
1 handful of scallions
5 tablespoons of soy-free Veganaise (or to your liking)
Freshly cracked black pepper
In a large pot, boil potatoes and carrots. When cooked (but not mushy), transfer to strainer and let cool. Once cool, chop potatoes and carrots into small, bite-sized cubes. Place in a large bowl. In separate small pot, boil green peas for 2-4 minutes until cooked. Transfer to strainer and let cool. Once cool, add peas to potatoes and carrots.
Then add pickles, dill, scallion and Veganaise to bowl. Combine mixture gently with spoon, careful not to “mash” the potatoes. Season with sea salt and pepper.