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

READY IN: 40mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • *I don't know the exact quantities; 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 mayo.
  • 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.
  • *I used an egg to decorate but you can use pickles or bell pepper if you're vegan. The recipe is egg-free.
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