Dairy-Free Olivier Salad
Say hello to your new favorite twist on a classic—Dairy-Free Olivier Salad! This vibrant, plant-based version of the traditional Russian salad retains all the comforting flavors you love while being completely dairy-free and egg-free. Featuring tender russet potatoes, sweet carrots, crisp cucumber, and tangy dill pickles, it's complemented by a velvety chickpea-mayo dressing infused with zesty lemon juice and olive oil. Packed with protein-rich chickpeas and fresh dill, this recipe is perfect for those seeking a wholesome, allergen-friendly dish that's ready in under an hour. Whether you're serving it as a crowd-pleasing appetizer or a colorful side dish at gatherings, this refreshing salad is the ultimate fusion of creamy and crunchy textures. Refrigerate for the ideal flavor melding and garnish with extra fresh dill for a pop of brightness.
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Recipe Information
Ingredients
- 3 medium russet potatoes
- 2 medium carrots
- 1 cup frozen peas
- 1 medium cucumber
- 4 medium dill pickles
- 2 stalks scallions
- 1 can (15 oz) chickpeas
- 3 tablespoons egg-free mayonnaise
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh dill
Instructions
Peel and dice the potatoes into 1/2-inch cubes. Place them in a pot of salted water, bring to a boil, and cook until tender, about 10 minutes. Drain and let cool.
Peel and dice the carrots into small cubes. In another pot, boil carrots and peas together for about 5 minutes until both are just tender. Drain and let cool.
Dice the cucumber into small cubes and dice the dill pickles. Ensure to drain extra moisture if necessary.
Finely chop the scallions and roughly mash the chickpeas in a separate bowl, leaving some texture.
In a large mixing bowl, combine cooled potatoes, carrots, peas, cucumber, dill pickles, scallions, and chickpeas.
In a small bowl, whisk together the egg-free mayonnaise, lemon juice, olive oil, salt, and black pepper.
Pour the dressing over the salad and gently mix until all ingredients are well coated.
Chop the fresh dill and add to the salad, giving a final mix. Adjust seasoning if necessary.
Refrigerate the salad for at least an hour before serving to allow the flavors to meld.
Nutrition Facts
Calories |
1666 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.3 g | 44% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 10 mg | 3% | |
| Sodium | 1837 mg | 80% | |
| Total Carbohydrate | 286.4 g | 104% | |
| Dietary Fiber | 55.3 g | 198% | |
| Total Sugars | 50.9 g | ||
| Protein | 64.7 g | 129% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 434 mg | 33% | |
| Iron | 22.4 mg | 124% | |
| Potassium | 5386 mg | 115% | |
*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.
