Vegetarian Olivier Salad Recipe (aka Russian Potato Salad)
Vegetarian Olivier Salad, also known as Vegetarian Russian Potato Salad, is a must-have dish for holidays across many countries, especially in Eastern Europe and Russia. It’s a perfect side dish that you’ll often see at family gatherings during celebrations like New Year’s Eve, Christmas, or even weddings. The vegetarian version of this classic salad skips the meat but still packs tons of flavor thanks to the fresh vegetables, pickles, and a creamy dressing made with light mayo and sour cream. It’s hearty, comforting, and delicious!
Why Will You Love This Recipe?
- Perfect for holidays – This salad is a staple for many special occasions, especially around the holidays. It’s a crowd-pleaser that both vegetarians and non-vegetarians will enjoy.
- Hearty and filling – With ingredients like potatoes, carrots, eggs, and peas, this salad is satisfying enough to serve as a main dish or a substantial side.
- Easily customizable – You can easily adjust the ingredients to suit your taste or what you have on hand. Want more pickles? Go for it! Not a fan of peas? You can leave them out.
Recipe Variations
- Vegan version – To make this salad vegan, you can replace the mayonnaise with a vegan alternative and skip the eggs.
- Add some crunch – If you like a little texture in your salad, try adding some finely chopped celery or radishes.
- Make it spicier – For a little kick, add a teaspoon of mustard or a pinch of cayenne pepper to the dressing.
Tools You’ll Need
- Medium-sized pot – You’ll need this to boil the potatoes, carrots, and eggs.
- Vegetable peeler – A must-have for peeling the potatoes, carrots, and apples.
- Sharp knife and cutting board– You’ll want a good knife to finely dice all the ingredients for even consistency.
- Large Plastic Bowl with a Lid
- Drainer – To drain and rinse the peas.
FAQ
Can I freeze it?
No, it’s not recommended to freeze Vegetarian Olivier Salad because the texture of the potatoes and mayonnaise can change when thawed.
How should I store leftovers?
Store any leftovers in an airtight container in the refrigerator. It will stay fresh for about 3-4 days.
How long does it need to chill?
For the best flavor, let the salad chill in the fridge for at least 4 hours, but overnight is even better.
What can I serve with this?
This salad pairs wonderfully with other holiday dishes like roasted veggies, savory pies, or a light soup.
Is it suitable for all diets?
While this is a vegetarian version of the traditional Russian salad, it can be made vegan by swapping out the mayo and leaving out the eggs.
Other Recipes You’ll Love
- Refreshing Homemade Yogurt Salad Dressing
- Slow-Roasted Veal with Potatoes
- Broccoli Potato Cups
- Quick and Easy Apple Cinnamon Cake
- Moist Cornbread with Cottage Cheese
- Stuffed Turkish Cabbage Rolls Recipe
Vegetarian Olivier Salad
Equipment
- 1 drainer
Ingredients
- 2 pounds potatoes
- 14.8 ounces carrots about 7 carrots
- 5 eggs
- 4.6 ounces canned peas about 1 small can
- 2 sweet apples
- 9 ounces pickles
- 1 cup light mayonnaise
- 1¼ cups sour cream 20% fat
- 1½ tsp salt
- ⅕ tsp pepper
Instructions
- Boil the potatoes with their skins on. It will take about 40-60 minutes depending on their size. They are done when a toothpick easily slides through.
- Peel the carrots and trim the ends, then boil them whole. They will need about 35 minutes to cook. They are ready when a fork can easily split them in half.
- For the eggs, bring water to a boil, then reduce to medium heat and carefully lower the eggs in using a spoon. Boil for exactly 12 minutes from when the last egg is placed in. Transfer the eggs to ice water immediately to make peeling easier.
- Once the potatoes are cooked and cooled, peel them and cut them into small cubes, about the size of a game dice.
- Cut the carrots into smaller cubes, as they hold their shape better than the potatoes. Dice the eggs similarly, but chop the pickles finely since they have a stronger flavor and you don’t want them to overpower the salad.
- Peel and grate the apples instead of cubing them.
- Drain and rinse the peas before adding them to the vegetables.
- Mix in the mayonnaise, sour cream, salt, and pepper. Stir everything together until well combined. Taste and adjust the seasoning if needed.
- Let the salad chill in the fridge for at least 4 hours before serving. Enjoy!
