Vegetarian Russian Salad

The Russian Salad, or “Insalata Olivier” as it is known in Russia, is a traditional dish that generally includes vegetables and meat. However, to make a vegetarian version, we can simply omit the meat and perhaps add some plant-based protein if you want a more substantial dish. The Italian version usually consists of vegetables and mayonnaise, and is commonly used as an appetizer at parties.

Ingredients

• 3 medium potatoes
• 3 carrots
• 150 g of frozen peas
• 1 small red beet (already cooked, optional for color)
• Pickles to taste (gherkins, capers, etc.)
• Salt to taste
• 250 ml of vegan mayonnaise (you can make it at home or buy it ready-made)
• Lemon juice (to taste)

Preparation

1. Start by boiling the potatoes and carrots in salted water; be careful not to overcook them, they should remain a bit al dente. Once cooked, drain and let them cool completely, then cut them into cubes.

2. Meanwhile, cook the peas in boiling water for a few minutes until they soften. Drain and let them cool.

3. If you are using the beet, also cut it into cubes.

4. In a large bowl, combine the cubed vegetables, chopped pickles and mix everything with the vegan mayonnaise. Taste and adjust for salt if necessary. If you like, add some lemon juice for acidity.

5. Put the salad in the fridge and let it rest for at least one hour before serving, so the flavors mix well.

6. Serve the vegetarian Russian salad cold.

Curiosity

In Italy, the Russian Salad is often used as a filling for vol-au-vents or as part of the appetizer, perhaps accompanied by other cold dishes. It is also a classic on the Christmas tables in many Italian homes. You can customize it by adding other vegetables to taste or boiled eggs for a not strictly vegetarian version.