Vegan Russian Salad

Bright, creamy, and packed with vibrant vegetables, this Vegan Russian Salad is a plant-based twist on the classic dish that's perfect for any occasion. Featuring tender potatoes, sweet carrots, and crisp green beans combined with tangy pickles and a luscious vegan mayonnaise dressing, this salad is a symphony of textures and flavors you'll love. A hint of Dijon mustard and freshly chopped parsley elevate the dish, while its quick prep and cooking time make it a crowd-pleaser that's as easy to make as it is delicious. Whether served as a refreshing appetizer, a light side dish, or a potluck favorite, this Vegan Russian Salad is a wholesome, dairy-free alternative that never compromises on taste or tradition.

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 2 medium Potatoes
• 2 medium Carrots
• 1 cup Green peas, fresh or frozen
• 1 cup Green beans
• 1 cup Pickles
• 1 cup Vegan mayonnaise
• 1 teaspoon Dijon mustard
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper, freshly ground
• 2 tablespoons Parsley, fresh

Directions

Step 1

Peel the potatoes and carrots and cut them into small cubes.

Step 2

In a large pot, bring water to a boil over medium-high heat. Add a pinch of salt.

Step 3

Add the cubed potatoes to the boiling water and cook for about 10 minutes, until tender but not mushy. Use a slotted spoon to remove them from the water and set aside to cool.

Step 4

In the same pot of boiling water, add the cubed carrots. Cook for about 5-7 minutes until they are tender, then remove and set aside to cool.

Step 5

Add the green peas to the boiling water and cook for about 2-3 minutes if fresh, or according to package instructions if frozen. Remove and set aside to cool.

Step 6

Finally, add the green beans to the boiling water and cook for 4-5 minutes until tender. Remove and set aside to cool.

Step 7

While the vegetables are cooling, dice the pickles into small pieces.

Step 8

In a small mixing bowl, combine the vegan mayonnaise, Dijon mustard, salt, and black pepper. Stir well to create a creamy dressing.

Step 9

In a large mixing bowl, combine the cooled potatoes, carrots, green peas, green beans, and pickles. Gently toss to mix.

Step 10

Pour the dressing over the vegetable mixture and stir gently to ensure everything is evenly coated.

Step 11

Finely chop the fresh parsley and sprinkle it over the salad for garnish.

Step 12

Refrigerate the salad for at least 30 minutes to allow the flavors to meld together before serving.

Nutrition Facts

Serving size	(1217.4g)

Amount per serving	% Daily Value*
Calories	1150.0

Total Fat 46.7g	0%
Saturated Fat 7.9g	0%
Polyunsaturated Fat 24.3g
Cholesterol 54mg	0%
Sodium 3986.3mg	0%
Total Carbohydrate 168.9g	0%
Dietary Fiber 26.9g	0%
Total Sugars 39.8g
Protein 23.7g	0%

Vitamin D 0IU	0%
Calcium 299.5mg	0%
Iron 9.7mg	0%
Potassium 3506.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 35.3%

Protein: 8.0%

Carbs: 56.7%