Vegan Traditional Russian Olivier Salad
Experience a plant-based twist on a beloved classic with this Vegan Traditional Russian Olivier Salad! This hearty and flavorful dish features tender russet potatoes, sweet carrots, crisp pickles, fresh cucumber, and vibrant peas, all tossed with creamy vegan mayonnaise and a touch of mustard for a zesty kick. With the addition of plant-based deli slices or tofu for extra texture and protein, this vegan version stays true to the rich, satisfying essence of the original Russian Olivier Salad. Perfect for celebrations, potlucks, or as a refreshing make-ahead side dish, it’s sure to impress vegans and non-vegans alike. Ready in just under an hour, this recipe is a must-try for anyone looking to enjoy a dairy-free and egg-free take on a timeless favorite. Serve it cold or at room temperature, and let the nostalgic flavors shine!
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Recipe Information
Ingredients
- 3 medium Russet potatoes
- 2 medium Carrots
- 1 cup Frozen peas
- 4 small Pickles
- 1 small Cucumber
- 1 cup Plant-based deli slices or tofu
- 3 tablespoons Vegan mayonnaise
- 1 teaspoon Mustard
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
Instructions
Wash and peel the potatoes and carrots. Cut them into evenly sized chunks to ensure uniform cooking.
Place the potato and carrot chunks in a medium pot and cover them with water. Add a pinch of salt and bring to a boil. Reduce heat and simmer for about 15-20 minutes until fork-tender.
While the potatoes and carrots are cooking, bring a small pot of water to a boil and blanch the frozen peas for 2-3 minutes, until bright green and tender. Drain and set aside to cool.
Dice the pickles and cucumber into small, even cubes. Also, dice the plant-based deli slices or tofu into similar-sized chunks for texture consistency.
Once cooked, drain the potatoes and carrots, and allow them to cool completely. Then dice them into small cubes.
In a large mixing bowl, combine the diced potatoes, carrots, peas, pickles, cucumber, and plant-based deli slices or tofu.
Add the vegan mayonnaise and mustard to the bowl. Mix gently to coat all ingredients evenly. Adjust seasoning with salt and pepper to taste.
Cover the salad and refrigerate for at least 30 minutes to let the flavors meld together.
Before serving, give the salad a gentle stir and transfer to a serving dish. Enjoy your Vegan Traditional Russian Olivier Salad cold or at room temperature.
Nutrition Facts
Calories |
1234 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.6 g | 29% | |
| Saturated Fat | 3.7 g | 18% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 10 mg | 3% | |
| Sodium | 4284 mg | 186% | |
| Total Carbohydrate | 175.9 g | 64% | |
| Dietary Fiber | 25.2 g | 90% | |
| Total Sugars | 30.0 g | ||
| Protein | 83.7 g | 167% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 265 mg | 20% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 4321 mg | 92% | |
*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.
