A La Rousse Salad (Romanian)

Name: A La Rousse Salad (Romanian)
Total time: 50 min
Yield: 1 servings
Ingredients: 10 potatoes; 7 carrots; 1 peas; 6 -7 dill pickles; 6 -7 red bell peppers; 1 1/8 mayonnaise; 1 vegan mayonnaise; 2 -3 pickle juice; 6 mustard; salt

Another Romanian recipe from my Romanian friend Carmen. I love the tangy flavor of this Romanian potato salad. The pickled red bell pepper can be difficult to find. If you can't find it, Carmen suggests to just double amount of pickles as a replacement so it keeps the good sour taste. She did this when she made it for a cooking demonstration and it tasted great! The vegetarian sausages are optional, but I personally think they are a must as they give the salad great flavor.

5.0 · 4 reviewsRecipe card by EnjolinfamEditorial by recipesvibrant · Updated October 15, 2026

Vegetable European Vegan < 60 Mins For Large Groups Easy

Total time

50 min

Servings

Calories

214

Ingredients

Makes 1 serving

10 potatoes
7 carrots
1 peas
6 -7 dill pickles
6 -7 red bell peppers
1 1/8 mayonnaise
1 vegan mayonnaise
2 -3 pickle juice
6 mustard
salt

Method

Wash the potatoes and the carrots well, then boil them unpealed until a fork can easily go in and out.
Dice the potatoes, carrots, pickles, pickled bell peppers, and sausages.
Mix with the rest of the ingredients (peas, dill pickle juice, mayonnaise, mustard, salt, pepper).

Cook's notes

Boil your potatoes and carrots in their skins to prevent them from absorbing excess water, ensuring your diced cubes hold their shape instead of turning into mashed potatoes.
Achieve the perfect 'pop' by dicing your dill pickles and red bell peppers into uniform, pea-sized cubes that mirror the size of the green peas.
Whisk your mustard, pickle juice, and vegan mayonnaise together before folding in the vegetables to create a smooth, evenly distributed emulsion that coats every piece.
Let the salad rest in the refrigerator for at least an hour before serving to allow the acidity from the pickle juice to permeate the potatoes.

Easy swaps

Instead of Red bell peppers, use Roasted red peppersAdds a deeper, smokier sweetness compared to the crunch of raw pickled peppers.
Instead of Green peas, use EdamameProvides a firmer texture and a slightly earthier protein boost to the salad.
Instead of Dill pickles, use CornichonsOffers a more concentrated tartness and a smaller, refined crunch.
Instead of Mustard, use HorseradishCreates a sharper, biting contrast to the richness of the vegan mayonnaise.

Frequently asked

Why should I boil the potatoes with the peel on?

Boiling unpeeled potatoes prevents them from becoming waterlogged, ensuring the cubes remain firm and distinct rather than mushy when mixed with the dressing.

Can I make this salad ahead of time?

Yes, this salad is actually better when made a day in advance, as the potatoes absorb the tang from the pickle juice and mustard overnight.

How do I keep the vegetables from falling apart?

The secret is to let the boiled potatoes and carrots cool completely to room temperature before dicing them into the salad.

Is the pickle juice necessary?

Absolutely; the brine adds the essential acidity needed to cut through the richness of the vegan mayonnaise, balancing the starchiness of the potatoes.