This vegan Olivier salad (aka Russian salad) is the perfect side dish with your holiday feast, celebrations, or during the warmer months as a refreshing meal.
I grew up having this salad mostly at my birthday parties. It’s a salad that typically included cut-up boiled eggs and regular mayonnaise.
Since I was raised in a vegetarian household, we didn’t have pieces of ham in it as the traditional Russian salad does.
This is one of my all-time favourite childhood dishes, and I refused to give it up when I become vegan, so of course, I veganised it! I honestly can barely tell the difference, and in my opinion, this one is even better.
free recipe ebook
We’ve created a free cookbook featuring exclusive breakfast recipes to kickstart your mornings. Click on the link below to learn more.
I often forget how simple this salad is to make and how I can easily eat the whole lot. Don’t tell me I didn’t warn you!
The flavours are simple, but they work really well together.
I’ve been playing around with ingredients to find the perfect balance of flavours for the vegan mayonnaise and came up with something as close as I could get it to an egg mayonnaise without compromising too much on the taste.
How to make this Russian potato salad
As I mentioned earlier, it is super simple to make, and it gets better with age. You can leave it in the fridge for up to 3-4 days.
All you need to do is boil the potatoes, carrots, and peas. Chop them up into small pieces and add them to a large bowl.
Chop up the gherkins and add them to the bowl. Toss well.
Now to make the mayonnaise. Add the silken tofu, lemon juice, nutritional yeast, mustard, dill, and salt to a small processor and blend until silky smooth. Pour in the oil while the processor is going to give it that beautiful fluffy and creamy texture.
Pour it over the salad and toss well. Serve cold.
See how simple that is!? Now keep going down for the full recipe…
What is the best variety of potatoes for this salad?
Waxy potatoes are always best as they have less starch in them, which means they will retain their shape after boiling. Here are a few options; however, keep in mind that they will vary from country to country but will sometimes have different names for the same potato. Just find the waxy potatoes that are local to your area.
Enjoy this veganised version of the classic Russian Olivier salad. It’s creamy, tasty, and a popular dish to share with others.
2 medium / 270g waxy potatoes(around 2 cups)
2 medium / 320g carrots(around 2 cups)
2 cups / 270g frozen or fresh peas
1 cup / 150g gherkins, chopped into cubes
1 small handful of dill, chopped
Salt, to taste
1 tablespoonlemon juice
2 teaspoonsnutritional yeast
1/2 teaspoondijon mustard
3 tablespoonsneutral oil
Add the potatoes with skins on (but washed if covered in dirt) in a large saucepan and top with cold water. It should more than cover the potatoes as you will need some extra water to add the carrots and peas in later.
Place the saucepan on medium-high heat and bring to a boil. Add the whole carrots 5 minutes after the water starts boiling. Cook all together for another 20-25 minutes, adding the peas a few minutes before they’re finished. Cook until you can put a knife or a skewer through one of the potatoes easily.*
Drain and rinse all the vegetables under cold water to stop the cooking process.
Once they’ve cooled enough to handle, peel the potatoes and carrots* cutting them into small cubes. This should make around 2 cups each. Place in a large bowl along with the cooked peas.
Set aside until the ingredients have completely cooled. You can place it in the fridge to speed up the process.
Chop the gherkins into small squares and add them to the bowl. Add the dill and mix.
For the mayonnaise, place all ingredients but the oils in a blender or small food processor and blend until you get a silky smooth consistency. Pour in the oil in a consistent stream as the food processor is on. This will help to thicken it and give it that beautiful mayonnaise shine.
Mix the mayonnaise through the vegetables. Adjust salt if needed.
You don’t want the carrots and potatoes to be too soft as you cut them into cubes.
If the carrots have thick skin, peel them first so that you don’t have a brown skin left on them. This is optional; however, it will remove bitterness from the skin.
This salad can stay in the fridge for up to 3-4 days. It gets better with age.
You can use store-bought mayonnaise in place of the recipe above. Make sure it’s one that you like using for other dishes. You will need ¾ cup of it. Adjust seasoning to taste.