Vegan, Low Fat "A La Russe" / Olivier Salad

Ingredients

5 big red skin potatoes

2 carrots

1/2 cup boiled peas (canned, boiled)

1/2 cup corn (canned, boiled)

a jar of pickled cucumbers - you'll be using about 10-12 pickles, more or less - it depends on their size; *

a jar of pickled red bell peppers - you'll be using about 10-12 slices (halves) - it depends on their size; *

2 tbsp good quality mustard

3 tbsp lemon juice

3 tbsp unrefined olive oil

sea salt, to taste

ground pepper, to taste

vegan low fat mayonnaise (optional) - for garnish

*I don't know the exact quantities; add as much as you like.. Also, save some for decorating the salad.

* If you want you can replace the lemon's juice, mustard and oil with mayo.

Preparation

Boil the unpeeled potatoes until tender.

In another pot, boil the carrots until ready.

Peel the boiled potatoes and chop them in small pieces. Chop the boiled carrot.

Chop the pickled cucumbers and bell peppers.

Place chopped veggies, corn and peas in a large bowl and set aside.

Place 1/3 of a boiled peeled potato in another jar - you'll be using it to make the mayo. Mash the one third of the potato. Place it in a bowl and add olive oil, mustard, 3 tbsp lemon juice and 3 tbsp water. Mix ingredients very well. (skip this if you use mayonnaise).

Add the mayonnaise made in the steps above over the veggies in the bowl and mix well. Add salt and pepper to taste.

Garnish with low fat mayo (optional) and decorate as you please.

*I used an egg to decorate but you can use pickles or bell pepper if you're vegan. The recipe is egg-free.