Vegan, Low Fat “A La Russe” Olivier Salad Recipe

Name: Vegan, Low Fat “A La Russe” Olivier Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 whole Red Skin Potatoes; 2 whole Carrots, Unpeeled; 12 whole Dill Pickles, More Or Less - It Depends On Their Size; 12 whole Pickled Red Bell Pepper Halves - More Or Less, It Depends On Their Size; 1/2 cups Corn (canned Or Boiled); 1/2 cups Peas (canned Or Boiled Fresh Ones); 3 Tablespoons Unrefined Olive Oil; 2 Tablespoons Good Quality Mustard; 3 Tablespoons Lemon Juice; 3 Tablespoons Water; Sea Salt, to taste; Ground Pepper To Taste; Vegan Low Fat Mayonnaise (optional) - For Garnish

Servings: persons

5 whole Red Skin Potatoes
2 whole Carrots, Unpeeled
12 whole Dill Pickles, More Or Less - It Depends On Their Size
12 whole Pickled Red Bell Pepper Halves - More Or Less, It Depends On Their Size
1/2 cups Corn (canned Or Boiled)
1/2 cups Peas (canned Or Boiled Fresh Ones)
3 Tablespoons Unrefined Olive Oil
2 Tablespoons Good Quality Mustard
3 Tablespoons Lemon Juice
3 Tablespoons Water
Sea Salt, to taste
Ground Pepper To Taste
Vegan Low Fat Mayonnaise (optional) - For Garnish

1
Note: If you want you can replace the lemon juice, mustard and oil with 2-3 tablespoons of low fat mayonnaise.
2
Boil the unpeeled potatoes in a pot of water until tender (about 25 minutes). When done, drain off the water.
3
In another pot, boil the carrots for 20 minutes. When done, drain off the water.
4
Peel the boiled potatoes and chop them into small pieces (reserve 1/3 of one potato for use in a moment). Chop the boiled carrot.
5
Chop the pickled cucumbers and bell peppers.
6
Place chopped veggies, corn and peas into a large bowl and set aside.
7
(Skip this step if you use mayonnaise). Place the reserved 1/3 of a boiled peeled potato into a bowl and mash it. Add olive oil, mustard, lemon juice and water. Mix ingredients very well.
8
Add the dressing mixture over the veggies in the bowl and mix well. Add salt and pepper to taste.
9
Garnish with low fat mayonnaise (optional) and decorate as you please.
10
Note: I used an egg to decorate but you can use pickles or bell pepper if you're vegan. The recipe is egg-free.

368

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 5 whole Red Skin Potatoes, 2 whole Carrots, Unpeeled, 12 whole Dill Pickles, More Or Less - It Depends On Their Size, 12 whole Pickled Red Bell Pepper Halves - More Or Less, It Depends On Their Size, and more.

Yes, Vegan, Low Fat “A La Russe” Olivier Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Vegan, Low Fat “A La Russe” Olivier Salad

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