Vegan Russian Salad With Vegan Mayonnaise

I've always loved the Russian salad, and the vegan salad is even better. It does not have cholesterol, it is much healthier, it is delicious, and you can add your favourite vegetables and ingredients.

There are many ways to make the salad; I like the one I like the most by crushing the potato and the carrot, but you can cut them into cubes or more significant pieces if you want.

Also Read: Favourite Quinoa Salad Recipe

The vegan (or vegan) mayonnaise I've used is homemade and so easy to make it it's not worth buying. Packaged mayonnaises are packed with preservatives and additives, and it only takes 2 minutes to prepare, so I encourage you to give it a try.

Also Read: Vegan Mayonnaise (Rich, Thick and Creamy!)

I have used potato, carrot, peas, Piquillo pepper and corn, but you can add any vegetable. Some versions use pickles and other pickles, and it is also common to add green beans.

Some people prefer to cook potatoes and carrots with their skin on, but it is more practical to cook them peeled. I like to mash the potatoes and carrots hot because it is easier, but it is a matter of taste, then I let them cool and mix them with the rest of the ingredients.

Ideally, let the salad cool in the fridge for at least 2 or 3 hours, or until it is freezing (the time may vary depending on your fridge), or you can even leave it overnight, it will have more flavour, and it will be even more prosperous.

Also Read: 9 Best Vegan Salad Recipes

The Russian salad is an ideal dish for the hottest months of the year, but it seems that the heat does not dare to arrive, at least here in southern Spain.

Although it is so delicious that I like to eat it throughout the year, not often because it is a dish that has a lot of fat, but from time to time.

Also Read: Best Classic Vegan Cobb Salad With Dressing (Healthy!)

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Also Read: Healthy Vegan Tempeh Bacon Recipe (8 Ingredients)

Vegan Russian Salad With Vegan Mayonnaise

The Vegan Russian Salad With Vegan Mayonnaise is delicious and is an ideal appetiser for the hot months. It is healthier and has no cholesterol.

• Author: Dance of Stoves
• Preparation: 15 mins
• Cooking: 30 mins
• Total: 45 minutes
• Servings: 4 (1x), 8 (2x), 12 (3x)
• Category: Salad
• Cuisine: Vegan, Gluten-Free

INGREDIENTS SCALE (1x)

• Four medium potatoes (750 g)
• Five medium carrots (300 g)
• 1/4 cup of peas (40 g)
• 1/4 cup of corn (35 g)
• 1/4 cup of Piquillo peppers (60 g)
• Vegan or vegan mayonnaise and salt to taste

INGREDIENTS SCALE (2x)

• Eight medium potatoes (1500 g)
• Ten medium carrots (600 g)
• 1/2 cup of peas (80 g)
• 1/2 cup of corn (70 g)
• 1/2 cup of Piquillo peppers (120 g)
• Vegan or vegan mayonnaise and salt to taste

INGREDIENTS SCALE (3x)

• 12 medium potatoes (2250 g)
• 15 medium carrots (900 g)
• 3/4 cup peas (120 g)
• 3/4 cup corn (105 g)
• 3/4 cup of Piquillo peppers (180 g)
• Vegan or vegan mayonnaise and salt to taste

INSTRUCTIONS

1. Heat water in a pot, and when it starts to boil, add salt to taste and the peeled carrots—Cook over medium-high heat for 10 minutes.
2. Add the peeled potatoes and cook for about 20 to 25 minutes or until the potatoes and carrots are done.
3. Let them cool just enough to avoid burning yourself when touched; put them in a bowl and mash them with the help of a fork. Let them cool completely to room temperature.
4. Add the peas, corn, and diced peppers. Stir. Add mayonnaise to taste and stir again.
5. Let the salad rest in the fridge for at least 2-3 hours or until cold. It is richer from one day to the next.