Russian Salad

This is an easy dish to veganize, especially since vegan mayo is easy to find nowadays in regular grocery stores.


3 medium potatoes, chopped and cooked

3 oz of carrots, diced and cooked

3/4 cup of peas

1/3 cup of corn

2/3 cup plus 1 tbsp of vegan mayo

A pinch or two of Spanish smoked paprika

Salt and pepper (to taste)

about 7-8 slices of black olives (optional)

Russian salad is a common tapas food I would see in Seville, Spain and it is really common all over Europe. It is creamy and always served cold. There are several variations to this that are not vegan. In Spain, they put tuna in it and non vegan mayo. In Italy, I have heard they put ham in it. Some other variations I have seen add pickles, cucumber, and parsley which may be good but I have not tried that yet. If you don’t like mayo then use vegan plain yogurt instead.

For my variation to this super popular food I peeled and chopped my potatoes and boiled them first and then I prepared the rest of the ingredients as they cooked. I used frozen peas and corn and pre-sliced carrots. I used the Just Mayo Hampton Creek brand of mayo which is my favorite but there are other good brands out there depending on where you live.

Be sure to let the potatoes cool before you add the mayo. It helps the potatoes to cool faster if you start stirring in the veggies after about 5-10 minutes after you took them out of the pot. After the veggies are stirred in gently and the potatoes are cooled off enough, add the mayo and gently fold it in. Then add the seasonings. Chill your Russian salad for at least four hours before enjoying 🙂 (this recipe makes about 3-4 servings).

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