Dairy-Free Olivie Salad
Brighten up your table with this irresistible Dairy-Free Olivie Salad, a plant-based twist on the beloved Russian classic. Packed with tender potatoes, sweet carrots, crunchy pickles, and vibrant peas, this salad features extra-firm tofu as a protein-rich substitute for traditional eggs or meat. The creamy vegan mayonnaise dressing—enhanced with Dijon mustard, lemon juice, and fresh dill—adds a tangy, refreshing touch to every bite. Perfect for dairy-free and vegan lifestyles, this easy-to-make dish is ideal as a chilled side or light main course, delivering bold flavors with a hearty texture. Ready in under an hour, this allergy-friendly recipe is a must-try for holiday spreads, potlucks, or summer picnics!
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Recipe Information
Ingredients
- 400 grams potatoes
- 200 grams carrots
- 150 grams pickles
- 150 grams frozen peas
- 200 grams extra-firm tofu
- 100 grams vegan mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh dill
Instructions
Peel and dice the potatoes and carrots into small, uniform cubes.
Bring a pot of salted water to a boil. Add the diced potatoes and cook for about 10-12 minutes until tender. Remove with a slotted spoon and set aside to cool.
In the same pot of water, boil the diced carrots for 8-10 minutes until tender. Add the frozen peas during the last 3 minutes of boiling. Drain and rinse with cold water to stop the cooking process.
Dice the pickles into small cubes and set aside.
Drain the tofu and pat it dry with paper towels. Dice it into small cubes resembling the size of boiled potatoes.
Prepare the dressing by combining vegan mayonnaise, Dijon mustard, lemon juice, salt, and black pepper in a bowl. Mix until smooth.
In a large mixing bowl, combine the cooled potatoes, carrots, peas, pickles, and diced tofu.
Pour the dressing over the salad ingredients and gently fold until all the ingredients are well coated.
Chop the fresh dill and add it to the salad. Lightly toss to incorporate the dill evenly.
Let the salad chill in the refrigerator for at least 1 hour to allow the flavors to meld together.
Serve cold as a side dish or a light main course.
Nutrition Facts
Calories |
1084 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.9 g | 51% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 10.8 g | ||
| Cholesterol | 24 mg | 8% | |
| Sodium | 4197 mg | 182% | |
| Total Carbohydrate | 138.7 g | 50% | |
| Dietary Fiber | 24.7 g | 88% | |
| Total Sugars | 29.8 g | ||
| Protein | 48.3 g | 97% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 871 mg | 67% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 2866 mg | 61% | |
*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.
