Vegetarian Russian salad
Prep time
Cook time
Total time
Cuisine: Mediterranean Diet
Serves: 4 people
  • 5 Large potatoes, peeled and diced
  • 4 Carrots, peeled and diced
  • 300g (1 ½ cup) Shelled peas
  • 1 Red bell pepper, cored and diced
  • 100g (1/2 cup) Stoneless Manzanilla green olives, sliced
  • 3 Tablespoons organic olive oil mayonnaise
  • 2 Piquillo peppers, cut into thin stripes (optional)
  • 4 Eggs
  • 1 Teaspoon sea salt (or salt to taste)
  1. Have all the vegetables well washed and prepared as indicated in the ingredients description.
  2. To boil the potatoes and the carrots, place them in a saucepan with cold water and a teaspoon salt and simmer for about 10-15 minutes until tender, but not overcooked. Only 3 minutes before removing from the heat add the shelled peas too and cook for 3 minutes. Remove from the heat and drain the excess of water.
  3. While the potatoes and carrots are cooking, place the eggs in a saucepan with cold water and simmer for about 7 minutes. Once they are boiled peel them and slice them.
  4. In a large bowl add the boiled potatoes, carrots and shelled peas together with the diced peppers, the green olives and the 3 tablespoons of homemade olive oil mayonnaise. Mix it all well, and serve warm or cold. Decorate with the boiled egg slices and some piquillo pepper stripes.
You can prepare it one day in advance and keep it in the fridge up to a couple of days.

It’s ideal to serve it accompanied with some slices of country bread.
Recipe by Tasty Mediterraneo at