Dairy-Free Traditional Russian Olivier Salad
Discover the deliciously modern twist on a beloved classic with this Dairy-Free Traditional Russian Olivier Salad! Packed with wholesome ingredients like tender potatoes, sweet carrots, crisp dill pickles, and vibrant green peas, this hearty salad is a refreshing yet satisfying dish that's perfect for any occasion. Swapping out traditional eggs and mayo, this dairy-free recipe uses golden crumbled tofu and a zesty homemade mustard dressing to create a creamy, flavorful, and guilt-free alternative. Ideal for plant-based eaters and those with dietary restrictions, this reinvented Olivier Salad is easy to prepare, rich in texture, and best served chilled to let the flavors meld beautifully. Whether you're hosting a gathering or sprucing up your weeknight meals, this classic Russian salad with a vegan flair will steal the show!
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Recipe Information
Ingredients
- 3 medium-sized Potatoes
- 2 medium-sized Carrots
- 1 cup Frozen peas
- 4 small Dill pickles
- 0.5 small Red onion
- 1 cup Cooked chickpeas (or canned, drained and rinsed)
- 200 grams Firm tofu
- 1 tablespoon Lemon juice
- 2 teaspoons Dijon mustard
- 3 tablespoons Olive oil
- 1 tablespoon Apple cider vinegar
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Fresh dill (optional)
Instructions
Wash and peel the potatoes and carrots. Dice them into even bite-sized cubes.
Bring a large pot of water to a boil and add the diced potatoes and carrots. Boil for 10-12 minutes or until fork-tender. Drain and set aside to cool.
In a separate small pot, bring water to a boil and blanch the frozen peas for 2-3 minutes. Drain, rinse with cold water, and set aside.
Dice the dill pickles and finely mince the red onion.
In a large mixing bowl, combine the cooked potatoes, carrots, peas, diced pickles, and minced red onion.
Prepare the tofu-based 'egg' component by crumbling the firm tofu into small pieces. In a medium bowl, toss the crumbled tofu with lemon juice, a small pinch of salt, and black pepper to taste. Add it to the mixing bowl.
For the dressing, whisk together Dijon mustard, olive oil, apple cider vinegar, salt, black pepper, and a tablespoon of water in a small bowl.
Pour the dressing over the salad mixture and gently toss until all ingredients are evenly coated. Adjust seasoning to taste.
If desired, garnish with freshly chopped dill for added flavor.
Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
Serve chilled as a side dish or light main course.
Nutrition Facts
Calories |
1701 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.9 g | 78% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2090 mg | 91% | |
| Total Carbohydrate | 235.6 g | 86% | |
| Dietary Fiber | 45.2 g | 161% | |
| Total Sugars | 39.5 g | ||
| Protein | 66.2 g | 132% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 606 mg | 47% | |
| Iron | 18.9 mg | 105% | |
| Potassium | 5067 mg | 108% | |
*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.
