Vegan Olivier Salad
Discover a fresh, cruelty-free twist on a classic Russian favorite with this Vegan Olivier Salad recipe! Packed with wholesome ingredients like tender potatoes, sweet carrots, crisp peas, and tangy dill pickles, this plant-based adaptation retains all the nostalgic flavors of the traditional dish. Firm tofu replaces hard-boiled eggs, adding a satisfying protein boost, while the creamy vegan mayonnaise and Dijon mustard dressing rounds out the rich, zesty profile. Quick to prep and perfect for any occasion, this chilled salad is a crowd-pleaser, rich in vibrant colors and textures. Garnished with aromatic fresh dill, it’s an ideal centerpiece for a vegan feast or a refreshing addition to your weekday menu. Perfect for SEO: quick vegan recipes, dairy-free Russian salad, plant-based party dishes.
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Recipe Information
Ingredients
- 4 medium potatoes
- 2 medium carrots
- 1 cup frozen peas
- 4 medium dill pickles
- 0.5 medium red onion
- 0.5 block firm tofu
- 0.75 cup vegan mayonnaise
- 2 tablespoons dijon mustard
- 1 tablespoon lemon juice
- to taste salt
- to taste black pepper
- 2 tablespoons fresh dill
Instructions
Start by washing and peeling the potatoes and carrots. Dice them into small cubes approximately half an inch in size.
Bring a large pot of salted water to a boil. Add the diced potatoes and carrots, and cook for about 10 minutes, or until they are tender but not mushy.
In the last 2 minutes of cooking, add the frozen peas to the pot to let them thaw and heat through.
While the vegetables are cooking, finely dice the dill pickles and red onion. Set aside.
Drain the cooked vegetables and peas, and rinse them under cold water to stop the cooking process. Allow them to cool slightly.
Meanwhile, cut the firm tofu into small cubes. Optionally, to give tofu an 'egg-like' texture, you can briefly sauté it in a nonstick pan with a touch of oil for a couple of minutes until slightly crispy.
In a large mixing bowl, combine the cooked potatoes, carrots, peas, diced pickles, red onion, and tofu.
In a separate small bowl, mix together the vegan mayonnaise, Dijon mustard, lemon juice, chopped fresh dill, salt, and black pepper. Adjust the seasoning to taste.
Gently fold the dressing into the diced vegetable mixture, ensuring everything is evenly coated.
Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld.
Serve chilled and garnish with extra fresh dill if desired.
Nutrition Facts
Calories |
1590 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.9 g | 64% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 18.0 g | ||
| Cholesterol | 40 mg | 14% | |
| Sodium | 4344 mg | 189% | |
| Total Carbohydrate | 247.6 g | 90% | |
| Dietary Fiber | 33.6 g | 120% | |
| Total Sugars | 42.5 g | ||
| Protein | 52.5 g | 105% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 540 mg | 42% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 5558 mg | 118% | |
*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.
