Vegan Russian Salad

I love this salad.  I really do.  From the first time I tried it when I worked at Lifethyme Natural Market in the Village when one of the cooks made it and put it on the salad bar, I  was intrigued.  He is from Peru and thus called it Peruvian Salad of course, but it is really a Russian Salad.  Once I told the Hubby about it, he was excited because it is actually one of this favorite salads ever.  His mom used to make it for him when he was a kid growing up in the Dominican Republic (I'd really like to know how that came about- Russian Salad in DR!?), and once he knew I knew what it was, he started asking for it.  I'm not sure why, but once I figured out how to make it, I just never really wanted to make it when he asked for it.  It's not that it's a difficult thing to make at all, but I always feel kind of like, ugh, I guess I can make it.  I think it's the beets.  I love beets, I'm sure you know that by now, but they always take forever! to cook, and when I make them, I like to make a healthy amount so I can have them for several days. 

This time, thankfully, I had cooked the beets the night before, so when he asked for the Russian salad, his request wasn't met with my usual "ugh, I guess", but more, "ok, sounds good".  He was very excited and was actually hanging out with me in the kitchen while I made it.  Usually I make it the same every time, but this time he wanted me to add some really finely chopped carrots for a nice change of texture.  He loves onions probably as much as I do, but after making this salad with onions in it a couple times, I realized that the onions become very overpowering and kind of ruin it when you have leftovers and go to eat some the next day.  If you want to add the onions though, you could separate a little bit of the salad and add them to that section.  Either way, this salad is so tasty, especially when chilled.

Russian Salad:



Delicious Creamy, Crunchy Salad.  Tasty!


Yields 6 Servings

4 medium potatoes, peeled and medium diced, about 3 cups
1 cup frozen green peas
2 small carrots, peeled and small diced, about 1 cup
1 cup cooked beets, medium diced
1/2 cup vegan mayonnaise
1/2 teaspoon sea salt
1/2 teaspoon black pepper
1/2 cup blanched & small diced extra firm tofu (mimicing diced egg whites)

1.  Fill a medium pot 2/3 of the way with warm water and place the peeled, diced potatoes inside.  Turn the heat to medium and cook just until potatoes are barely fork tender.  They will continue to cook even after you drain them, so it is best to remove them from the water even a little crisp.  Drain and set aside in a large bowl to cool.
2.  Using the same pot filled 1/4 of the way with hot water, place the pot over high heat and bring to a boil.  Once the water comes to a boil, add the frozen peas and cook until the peas are just tender.  Drain and add to the bowl with the potatoes. 
3.  Allow both the potatoes and peas to cool  until they are no longer warm at all.  Once cool, add the remaining ingredients: the finely chopped carrots, cooked beets, mayonnaise, sea salt, black pepper and blanched, diced tofu (which we are using to mimic the texture of boiled egg whites, which are usually added to this salad).  Stir thoroughly until all ingredients are well combined and the salad becomes a nice pale pink color.  Season to taste, adding more sea salt or black pepper as needed.  Refrigerate until ready to use - this salad is best when it is served very cold. 

Enjoy!

-Koko