Russian salad, or ‘Olivier Salad’, had its origin in Russian – the name gives it away really. However, the Portuguese (and other European countries too) adopted it and is really very popular. Is a potato salad with mayonnaise and some vegetables. It is very simple but really tasty and lovely on its own or as a side. Is also nice cold or warm, so it’s your choice. You can use vegan mayo from the shop but this version below is lovely and oil-free, definitely worth a try!
Time: 25 minutes (plus 1h for mayo)
Type: main or side
Difficulty: 1.5 pans
Makes: 2 mains or 4 sides
What you need:
500g white potatoes, with skin, cut into small chunks
1 cup frozen garden peas
1 large carrot, peeled and cut into small chunks
1/2 red onion, chopped
2 to 3 tbsp vegan mayo (to make the mayo: 300g silken tofu, 1.5 tbsp cider vinegar, 1 tsp garlic powder, 1/2 tsp onion powder and salt to taste)
ground black pepper to taste
olives and chopped tomatoes to decorate (optional)
Utensils:
blender
pan
bowl
measuring cup
knife and chopping board
Directions:
For the mayo: add all ingredients to a blender and mix on high speed until smooth; transfer to a glass container and place it in the fridge for about 1h before using;
Boil chopped potatoes and carrot for about 15 minutes;
Add frozen peas and let it cook for another 5 minutes; remove from heat and drain the water;
Transfer to a bowl, add chopped onion, 2-3 tbsp of mayo and black pepper to taste – mix well;
Add chopped tomatoes and olives on top before serving (optional).
Note: you can keep the remainder mayo in the fridge in a sealed container for about 1 week.
