Vegan, Low Fat “A La Russe” Olivier Salad

Note: If you want you can replace the lemon juice, mustard and oil with 2-3 tablespoons of low fat mayonnaise.

Boil the unpeeled potatoes in a pot of water until tender (about 25 minutes). When done, drain off the water.

In another pot, boil the carrots for 20 minutes. When done, drain off the water.

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.

Chop the pickled cucumbers and bell peppers.

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

(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.

Add the dressing mixture over the veggies in the bowl and mix well. Add salt and pepper to taste.

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

Note: I used an egg to decorate but you can use pickles or bell pepper if you’re vegan. The recipe is egg-free.