Vegan Ensaladilla Rusa
Give your favorite Spanish tapa a plant-based twist with this flavorful Vegan Ensaladilla Rusa! This creamy potato salad combines fork-tender potatoes, sweet carrots, vibrant peas, and the tangy bite of roasted red peppers and green olives, all perfectly coated in rich vegan mayonnaise with a hint of lemon juice for brightness. Quick and easy to prepare, this crowd-pleaser is perfect for summer gatherings, light lunches, or a chilled side dish that’s bursting with Mediterranean flair. Finished with a sprinkle of fresh parsley, this dish is a refreshing, cruelty-free reimagining of the classic ensaladilla rusa. Perfect for vegans and anyone seeking a satisfying, dairy-free alternative!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams small potatoes
- 2 medium carrots
- 100 grams frozen peas
- 50 grams canned or jarred roasted red peppers
- 50 grams green olives
- 150 grams vegan mayonnaise
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon fresh parsley
Instructions
Peel the potatoes and cut them into small cubes.
Peel the carrots and cut them into cubes similar in size to the potatoes.
Bring a large pot of salted water to a boil and add the cubed potatoes and carrots.
Cook for about 15 minutes or until both the potatoes and carrots are fork-tender.
In the last 5 minutes of cooking, add the frozen peas to the pot.
Drain the vegetables and let them cool to room temperature.
Finely chop the roasted red peppers and green olives.
In a large mixing bowl, combine the cooked potatoes, carrots, and peas with the chopped red peppers and olives.
Add the vegan mayonnaise, lemon juice, salt, and black pepper to the bowl and gently fold the ingredients together until well combined.
Taste and adjust the seasoning if necessary.
Chill the salad in the refrigerator for at least 1 hour before serving to allow the flavors to meld together.
Garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
969 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.1 g | 49% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 16.0 g | ||
| Cholesterol | 36 mg | 12% | |
| Sodium | 4220 mg | 183% | |
| Total Carbohydrate | 145.6 g | 53% | |
| Dietary Fiber | 20.7 g | 74% | |
| Total Sugars | 29.3 g | ||
| Protein | 17.3 g | 35% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 194 mg | 15% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 3033 mg | 65% | |
*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.
