Ingredients

• ~10 large uncooked potatoes
• 660 g can of peas
• 200 g chopped dill pickles
• 3 heaping Tbsp chopped fresh or dried dill
• 530 ml vegan mayo (I recommend the happy pear)
• ¾ tsp salt
• ½ tsp ground black pepper

Directions:

1. Wash the potatoes and parboil the potatoes with the skin on them in a large pot in plenty of water. Drain the potatoes and leave them to cool
2. Drain and rinse the peas, cut the pickles into smaller cubes and add the dill.
3. Mix the mayo with some salt, ground black pepper and sugar, if needed.
4. When the potatoes are cooled down, peel them and cut them into small cubes.
5. Add the peas, pickles, dill and mayonnaise. Mix thoroughly.