Vegan, Low Fat "a La Russe" / Olivier Salad

1. 1

   *I don't know the exact quantities; add as much as you like.

2. 2

   Also, save some for decorating the salad.

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   * If you want you can replace the lemon's juice, mustard and oil with mayo.

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   Boil the unpeeled potatoes until tender.

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   In another pot, boil the carrots until ready.

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   Peel the boiled potatoes and chop them in small pieces.

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   Chop the boiled carrot.

8. 8

   Chop the pickled cucumbers and bell peppers.

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   Place chopped veggies, corn and peas in a large bowl and set aside.

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    Place 1/3 of a boiled peeled potato in another jar - you'll be using it to make the mayo.

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    Mash the one third of the potato.

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    Place it in a bowl and add olive oil, mustard, 3 tbsp lemon juice and 3 tbsp water.

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    Mix ingredients very well.

14. 14

    (skip this if you use mayonnaise).

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    Add the mayonnaise made in the steps above over the veggies in the bowl and mix well.

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    Add salt and pepper to taste.

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    Garnish with low fat mayo (optional) and decorate as you please.

18. 18

    *I used an egg to decorate but you can use pickles or bell pepper if you're vegan.

19. 19

    The recipe is egg-free.

* Per serving · 4 servings · Values may vary.