In a medium size bowl combine the potatoes, dill pickles, green olives, red peppers and carrots.

Mix the vegenaise and seasonings together and fold into the potato mixture. Spray a mold* with oil spray and fill with potato salad.

Chill a couple of hours or overnight in the refrigerator. Unmold and garnish with Carrot curls, tomato wedges and black olives.

* Also nice in individual cups.