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vegan olivier salad

Vegan Olivier Salad (Russian Salad)

  • Author: Maša Ofei
  • Total Time: 50 minutes
  • Yield: 4


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


  • 150g silken tofu
  • 1 tablespoon lemon juice
  • 2 teaspoons nutritional yeast
  • 1/2 teaspoon dijon mustard
  • 1/2 teaspoon salt
  • 3 tablespoons neutral oil


  1. 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.
  2. 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.*
  3. Drain and rinse all the vegetables under cold water to stop the cooking process.
  4. 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.
  5. Set aside until the ingredients have completely cooled. You can place it in the fridge to speed up the process.
  6. Chop the gherkins into small squares and add them to the bowl. Add the dill and mix.
  7. 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. 
  8. Mix the mayonnaise through the vegetables. Adjust salt if needed.
  9. Serve cold.


 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. 

  • Diet: Vegan

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