I have always loved the Russian salad and the vegan salad is even better. It has no cholesterol, it is much healthier, it is delicious and you can add your favorite vegetables and ingredients.

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



  • 4 patatas medianas (750 g)
  • 5 zanahorias medianas (300 g)
  • 1/4 taza de guisantes (40 g)
  • 1/4 taza de maíz (35 g)
  • 1/4 taza de pimientos del Piquillo (60 g)
  • Mayonesa vegana o veganesa y sal al gusto


  1. Heat water in a pot and when it breaks 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 20-25 minutes or until the potatoes and carrots are done.
  3. Let them cool just enough so you don’t burn yourself when you touch them, put them in a bowl and mash them with a fork. Let cool completely to room temperature.
  4. Add peas, corn, and chopped 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.
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