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.


500 g
3-4 medium-sized potatoes
200 g
canned or cooked beforehand
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 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.


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.


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


And the thinly sliced pickles.


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

Also add olives, save a few for the garnish.


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


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.


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


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

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