Generally speaking, the animal products in a standard Russian salad are mayonnaise and sausage. In this version of the salad, I have replaced these products with plant-based alternatives.
You can find and buy vegan mayonnaise at large grocery chains or specialty organic stores. But in this case, I made my own mayonnaise, and now I will give you the recipe for it:
You will need a jar of cooked chickpeas, or more precisely, you will need the liquid from the jar. You can puree the chickpeas themselves and make hummus out of them.
The liquid from the jar of chickpeas will act as the eggs. Place this liquid in a deep container suitable for blending, such as a deep jar. Add 200-220 ml of oil or olive oil, a little lemon juice or lemon zest. Blend from the bottom up to make mayonnaise. The result is a thinner mayonnaise, but it is ideal for Russian-style potato salad.
To avoid adding animal sausage, I found some morel mushrooms. The sulphur tuft mushroom is known in England by the popular name Chicken of the Woods. It is called this because its consistency and taste resemble boiled chicken breast. The sulphur tuft mushroom is a little harder, so I blanched it for about 10 minutes in boiling water.
The other ingredients for the Russian salad are obvious – boiled potatoes, peas, carrots, and pickled cucumbers. I added the boiled and chopped sulphur mushroom and mixed everything well in a bowl with the vegan mayonnaise. Finally, add as much salt as you like.
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