Marina's Russian Potato Salad

I'm reposting this for the holiday weekend. Yesterday, my friend Marina made 200 servings of this!! for the amazing Chilis on Wheels, a Brooklyn-based organization that distributes vegan food to the hungry. She stored some in my fridge while it was waiting to go to the city, and I remembered how amazingly good it is. I'm going to make some for a holiday BBQ tomorrow.

Marina's Russian Potato Salad

5ish potatoes, peeled and diced

2 cans of green peas, or one 10-oz bag frozen

5 pickles diced

a pack of Tofurky Smoked Turkey OR Tofurky Balogna, diced

Vegenaise or homemade mayo like this one from Post Punk Kitchen

Salt

Boil diced potatoes until you can put a fork through the pieces with no resistance. If using frozen peas, throw them in with the potatoes for the last three minutes. Drain. Mix together with all the other ingredients. Add salt and pepper to taste.

Childe Hassam, The Fourth of July, 1916