Vegan Potatoes and Olives Salad

Vegan Potatoes and Olives Salad

This potato salad is so delicious that, while I was tasting it for salt and pepper, I nearly ruined my weight loss regime ... I had too many teaspoons :) I used here Vegan Mayonnaise and mushrooms. I think these were the important ingredients which gave this salad such a good taste.

Be sure to try the recipe, even if you are not fasting. It's better than many others, with simple and handy ingredients. Very filling, it also works as a garnish. If you don't want it with fasting mayonnaise, you can use oil, but I still recommend the mayonnaise.

Ingredients

Potatoes
500 g
3-4 medium-sized potatoes
Mushrooms
200 g
canned or cooked beforehand
Red peppers in vinegar
100 g
Pickled cucumbers
5 pieces
Olives
200 g
green or black, preferably pitted
Red onion
1 piece
or white
Salt and pepper
1 tsp
to taste
Mayonnaise
200 g
or oil

Step by step

1

First, boil the potatoes with the skin on for 40-45 minutes. Rinse well with cold water, peel and allow to cool completely.

Then cut into medium cubes, not very small, like for the boeuf salad, but a bit bigger - about 1x1cm.

2

Add the well-drained mushrooms to the bowl of potatoes.

I had fresh mushrooms. I cut them into small pieces and used them in this salad, instead of canned.

3

Cut the pickled peppers into thin slices, add to the salad bowl.

4

And the thinly sliced pickles.

5

Cut the red onion into thin slices, put in the bowl.

Also add olives, save a few for the garnish.

6

Finally, pour over mayonnaise or oil. Season with salt and pepper to taste.

7

Mix well, add more salt and pepper if needed.

Keep in the fridge for a few hours before serving to infuse properly. Served immediately is also good.

8

Before serving, place the salad in a nice bowl, garnish with olives and some greens.

Enjoy!

Quantity: 2 kg
Prep time: 45 min
Difficulty: easy
Ready in: 120 min
Publish date:
Collections: Salads, Vegetarian food

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