Vegan, Low Fat “A La Russe” / Olivier Salad
A vegan, low-fat take on the classic Russian A La Russe salad (also known by its French name, Olivier salad) — tender potatoes, carrots, peas and pickles in a light oil-free potato-based dressing. A festive, egg-free holiday side ready in about 35 minutes.
Ingredients
- 5 red skin potatoes
- 2 carrots
- ½ cup peas canned or boiled
- 12 pickled cucumbers more or less, depending on their size
- 12 slices red bell peppers or halves, depending on their size
- 2 tbsp Dijon mustard
- 3 tbsp lemon juice
- 3 tbsp 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 tender.
- Peel the boiled potatoes and chop them into small pieces. Chop the boiled carrots.
- Chop the pickled cucumbers and bell peppers.
- Place the chopped veggies and peas in a large bowl and set aside.
- Set aside 1/3 of a boiled, peeled potato to make the dressing. Mash it in a bowl and add the olive oil, mustard, 3 tbsp lemon juice and 3 tbsp water. Mix very well. (Skip this step if you are using ready-made mayonnaise.)
- Add the dressing made above over the veggies in the bowl and mix well. Season with salt and pepper to taste.
- Garnish with low-fat vegan mayo (optional) and decorate as you please.
Notes
Exact pickle quantities are flexible — add as much as you like, and save a few slices for decorating the top. You can swap the lemon juice, mustard and oil dressing for store-bought vegan mayo if you prefer. Decorate with pickles or bell pepper for a fully vegan finish. Keeps in the fridge in an airtight container for up to 3 days.