Vegan Russian Salad
Perfect as a starter, a side or even as a filling for sandwiches or a topping for breads, this easy vegan Russian salad is smooth, creamy and refreshing.
Servings: 4 people
Dice both the potatoes and the carrots.
Bring 1 liter of water to a boil, add salt, vinegar, potatoes and carrots. Cook for 10 minutes.
Add the peas and boil for another 5 minutes or until the veggies are soft but stil a bit crunchy.
Drain well and rinse under cold water for around 1 minute.
Roughly mash the vegetables with a potato masher or a fork.
Add capers, vegan mayo and season with salt and pepper. Mix well.
Refrigerate for at least 1 hour before serving.
Calories: 137kcal | Carbohydrates: 16g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Potassium: 377mg | Fiber: 3g | Sugar: 2g | Vitamin A: 4276IU | Vitamin C: 19mg | Calcium: 20mg | Iron: 1mg