Vegan Low Fat A La Russe Olivier Salad Recipes

AUTHENTIC RUSSIAN SALAD 'OLIVYE'

Authentic Russian Salad 'Olivye' image

This is a recipe my mom and grandmother use every time there's a family gathering or a special occasion. To make this a vegetarian dish just leave out the ham. Potatoes, carrots, and eggs do not have to be chilled completely after boiling. Dill can be substituted for parsley if desired.

Provided by lovefullofpie

Categories Salad Potato Salad Recipes Dairy-Free Potato Salad Recipes

Time 50m

Yield 10

Number Of Ingredients 8

Ingredients

6 potatoes, peeled
1 carrot, or more to taste
4 eggs
6 large pickles, cut into cubes
1 (15 ounce) can peas, drained
½ cup cubed fully cooked ham, or to taste
1 tablespoon chopped fresh parsley, or to taste
½ cup mayonnaise, or to taste

Steps:

Bring a large pot of water to a boil; add potatoes and carrot. Return mixture to a boil and add eggs; cook until potatoes are tender, 20 to 30 minutes. Drain and slightly cool mixture. Chop potatoes and carrot; peel and chop eggs.
Mix potatoes, carrot, eggs, pickles, peas, ham, and parsley together in a large bowl; stir in mayonnaise until salad is evenly coated.

Nutrition Facts : Calories 261.4 calories, Carbohydrate 30.7 g, Cholesterol 82.4 mg, Fat 12.4 g, Fiber 5.3 g, Protein 8.4 g, SaturatedFat 2.5 g, Sodium 1306.5 mg, Sugar 3.9 g

VEGAN, LOW FAT "A LA RUSSE" / OLIVIER SALAD

Vegan, Low Fat

This is a special recipe for me because I only eat this salad once a year! It's a tradition for us Romanians to make this salad on Christmas and New Year's Eve. The original recipe is Russian and contains meat but it's just as delicious without it. I'm not a fan of mayo and I tried to make it as healthy as possible. The sour flavor of pickles blends perfectly with the sweetness of the corn, carrots and potatoes. The combination is just perfect. I hope you like this simple and easy world-known recipe - now healthy!

Provided by gourmandelle

Categories Vegetable

Time 40m

Yield 10 serving(s)

Number Of Ingredients 12

Ingredients

5 potatoes, red skin
2 carrots
1/2 cup peas (canned, boiled)
1/2 cup corn (canned, boiled)
12 pickles
12 red bell peppers, slices pickled
2 tablespoons mustard
3 tablespoons lemon juice
3 tablespoons olive oil, cold pressed
sea salt, to taste
ground pepper, to taste
mayonnaise, vegan low fat (optional)

Steps:

*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.

Nutrition Facts : Calories 193.3, Fat 5, SaturatedFat 0.7, Sodium 737.5, Carbohydrate 33.7, Fiber 7.3, Sugar 9.4, Protein 5

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