Vegan, Low Fat “A La Russe” / Olivier Salad
This is Russian inspired salad is called A La Russe salad, also known by its French name - Olivier Salad. This is the vegan version of the Boeuf Salad.
Ingredients
- 5 red skin potatoes
- 2 carrots
- ½ cup peas canned, boiled
- 12 pickled cucumbers more or less – it depends on their size;
- 12 slices red bell peppers halves – it depends on their size; *
- 2 Tbsps Dijon mustard
- 3 Tbsps lemon juice
- 3 Tbsps olive oil
- sea salt to taste
- ground pepper to taste
- vegan low fat mayonnaise – for garnish
Instructions
- Boil the unpeeled potatoes until tender.
- In another pot, boil the carrots until ready.
- Peel the boiled potatoes and chop them in small pieces. Chop the boiled carrot.
- Chop the pickled cucumbers and bell peppers.
- Place chopped veggies, corn and peas in a large bowl and set aside.
- Place 1/3 of a boiled peeled potato in another jar – you’ll be using it to make the mayo. Mash the one third of the potato. Place it in a bowl and add olive oil, mustard, 3 tbsp lemon juice and 3 tbsp water. Mix ingredients very well. (skip this if you use mayonnaise).
- Add the mayonnaise made in the steps above over the veggies in the bowl and mix well. Add salt and pepper to taste.
- Garnish with low fat mayo (optional) and decorate as you please.
Notes
I don’t know the exact quantities for pickles; add as much as you like.. Also, save some for decorating the salad.
If you want you can replace the lemon’s juice, mustard and oil with store-bought mayo.
*I used an egg to decorate but you can use pickles or bell pepper if you’re vegan. The recipe is egg-free.
If you want you can replace the lemon’s juice, mustard and oil with store-bought mayo.
*I used an egg to decorate but you can use pickles or bell pepper if you’re vegan. The recipe is egg-free.