Vegetarian Traditional Russian Olivier Salad
Bring a vegetarian twist to a classic favorite with this Traditional Russian Olivier Salad, a hearty and flavorful dish perfect for any gathering. Packed with vibrant ingredients like potatoes, carrots, pickled cucumbers, and frozen green peas, this recipe stays true to its roots while offering a meat-free option. Creamy hard-boiled eggs and mild canned white beans add protein and texture, while fresh dill lends a bright, herbaceous finish. Tossed in a rich mayonnaise dressing subtly accented with mustard, this chilled salad is a refreshing, satisfying side or standalone dish. Easy to prepare and ready to serve in just over an hour, this vegetarian Olivier Salad is a crowd-pleaser that combines classic Russian flavors with wholesome convenience. Ideal for potlucks, holidays, or simple weeknight dinners!
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Recipe Information
Ingredients
- 3 medium Potatoes
- 2 medium Carrots
- 4 small Pickled cucumbers
- 1 cup Frozen green peas
- 4 large Hard-boiled eggs
- 1 small Red onion
- 1 cup Canned white beans (drained and rinsed)
- 2 tablespoons Fresh dill
- 1 cup Mayonnaise
- 1 teaspoon Mustard
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Wash the potatoes and carrots thoroughly. Place them in a medium pot, cover with water, and bring to a boil. Reduce heat and simmer for about 15-20 minutes or until fork-tender. Allow to cool completely, then peel and dice into small cubes.
While the potatoes and carrots are cooking, hard-boil the eggs by placing them in a pot of cold water. Bring to a boil, then simmer for 9-10 minutes. Cool them under cold running water, peel, and chop into small pieces.
Cook the frozen green peas according to package instructions (usually by boiling them in salted water for 2-3 minutes), then drain and allow to cool.
Dice the pickled cucumbers and red onion into small cubes. Finely chop the fresh dill.
In a large mixing bowl, combine the diced potatoes, carrots, pickled cucumbers, cooked peas, chopped beans, eggs, and red onion.
In a smaller bowl, whisk together the mayonnaise, mustard, salt, and black pepper until smooth.
Add the mayonnaise dressing to the large mixing bowl and gently stir to coat all the ingredients evenly.
Sprinkle the chopped dill on top and give a final gentle mix.
Refrigerate for at least 1 hour before serving to let the flavors meld together.
Serve chilled as a side dish or a standalone meal. Enjoy!
Nutrition Facts
Calories |
458 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.8 g | 43% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 152 mg | 51% | |
| Sodium | 776 mg | 34% | |
| Total Carbohydrate | 29.2 g | 11% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 4.3 g | ||
| Protein | 10.3 g | 21% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 61 mg | 5% | |
| Iron | 2.4 mg | 14% | |
| Potassium | 637 mg | 14% | |
*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.
