Vegan Potatoes and Olives Salad

This recipe was automatically translated from Romanian. View original here
Vegan Potatoes and Olives Salad

This potatoes salad recipe is so delicious that, in the process of tasting its salt / pepper, I had to give it a go with the weight loss regime ... how many teaspoons do I still taste of it... For the salad recipe I used Vegan Mayonnaise and mushrooms, I think these were the important ingredients and gave it such a good taste.

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


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

Step by step


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

Then cut into medium cubes, not very small like beef salad, a little bigger - about 1cmx1cm.


In the bowl of potatoes add the mushrooms well drained of water.

I had freshly ripened mushrooms, cut them into small pieces and used them in salads instead of canned ones.


Cut the donuts into thin slices, add to the salad bowl.


Then add the thinly sliced cucumbers.


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

Also add olives there, don't forget to keep a few for decoration.


Finally add mayonnaise / oil, salt and pepper to taste.


Mix well, more suitable for salt and pepper if needed.

Leave in the fridge for a few hours before serving to penetrate well, but it is good and immediately.


To serve, place it in a nicer bowl, garnish with olives and some greens.

Good appetite!

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


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