Vegan Olivier Salad (Russian Salad)
Discover the delicious Vegan Olivier Salad, a plant-based take on the classic Russian dish. This creamy salad features potatoes, carrots, peas, pickles, and a vegan mayo dressing, perfect for a flavorful and satisfying meal or side dish.
Equipment
- large pot
- Knife
Ingredients
- 2-3 large golden potatoes
- 1 large carrot
- 1 cup diced dill pickles
- 1 cup canned sweet peas
- veganaise or almond milk sour cream
- bologna slices optional
- fresh firm tofu optional
- salt & pepper (if using sour cream)
- fresh dill, parsley or green onions for garnish
Instructions
- Rinse the potatoes and carrot and place whole in a large pot to boil. Boil for about 20-30 minutes (depending on the sizes of potatoes). Cook until the knife can go easily through the potato.
- In the meantime, let's dice the pickles and add them to a large bowl.
- Drain the canned sweet peas and add them to the bowl.
- If you choose to use bologna slices, cut them into squares and add to the bowl.
- Once the potatoes and carrots are boiled, strain the water and let cool down. Peel the potatoes and carrots off their skin.
- Dice the boiled potatoes and carrots. Add to the large bowl.
- Add the veganaise (or sour cream) to the ingredients and mix well.
- Garnish with fresh dill or parsley. Serve cold!
Notes
There's no right or wrong with this recipe. You can change the ratios of the ingredients based on your preferences. If you prefer a tangier taste, add more pickles. If you prefer a sweeter taste, add more carrots. For a creamier texture add more mayo or sour cream.
Let your inner chef experiment :)