Easy Vegan Russian Salad (Olivier Salad)
Russian salad is a simple meal consisting of vegetables enveloped in mayonnaise.
It is a dish that reminds me of my childhood, as my mother used to make it quite often, and it was one of the meals that we brought along to the beach.
The salad is known by the name of the country where it was invented, Russia. It is thought to have been invented back in 1860 by a chef in a gourmet restaurant in Moscow. In Russia, this dish is actually known as “Olivier salad” as it was Lucien Olivier who invented it.
Some countries also call it mayonnaise salad.
The traditional version of the Russian salad is not vegan, as its main ingredient, mayonnaise, contains eggs. In addition to vegetables, ingredients such as egg, tuna, chicken, meat, and ham are often included in this salad.
So, today I bring you this recipe, a vegan version of the Russian salad that is quick to make and includes ingredients that are easy to find. It’s a great option for when you have little time to cook and as a cool summer salad.
🗒️ Vegan Russian Salad Recipe
Ingredients
- 500 grams of potatoes
- 150 grams of carrots
- 100 grams of green beans
- 100 grams of peas
- 100 grams of corn
- 4+ tablespoons of vegan mayonnaise
- a pinch of salt
- a pinch of black pepper
- parsley
How To Do It Step-by-Step
- Heat a large pan of water.
- Peel the potatoes and carrots and cut them into small pieces.
- Cut the green beans into small diagonal pieces.
- Place the potatoes, carrots, green beans, and peas to cook but wait a few minutes before placing each one as they have different cooking times.
- When the vegetables are soft, remove them and place them in a large bowl.
- Add the corn, vegan mayonnaise, salt, and black pepper. Mix and adjust the seasoning.
- Sprinkle with parsley and it’s ready to serve.
👌🏻 Replacements & Tips
- Legumes: for a more complete meal you can swap the corn (cereal) for a legume or simply add another legume like chickpeas or black-eyed beans, or even tofu.
- Vegetables: carrots and green beans are one of my favorite ingredients when making this salad. Gherkins and capers are also great options.
- Herbs: fresh parsley was the choice for today’s salad, but chives or dill also works really well too.
- Vegan mayonnaise: it is already possible to find vegan mayonnaise in supermarkets, however, it’s way more affordable to make the mayonnaise at home. To make this salad, I previously prepared the mayonnaise, which was ready in 5 minutes!
Be careful not to cook the vegetables too long. I cooked everything in the same pot as it is more practical and more energy efficient, but I didn’t add everything at the same time, as potatoes take longer to cook than other vegetables. You can also chop the vegetables only after they are cooked, but if you do it earlier it is easier, and it takes less time to cook.
This combination is so yummy, that most likely you won’t have any leftovers, but in case you do, you can refrigerate it for 3 to 4 days, and it won’t get spoiled.
Vegan Russian Salad (Olivier Salad)
Ingredients
- 500 grams potatoes
- 150 grams carrots
- 100 grams green beans
- 100 grams peas
- 100 grams corn
- 4/5 tbsps vegan mayonnaise
- 1 pinch salt
- 1 pinch black pepper
- parsley
Instructions
- Heat a large pan of water.
- Peel the potatoes and carrots and cut them into small pieces.
- Cut the green beans into small diagonal pieces.
- Place the potatoes, carrots, green beans, and peas to cook but wait a few minutes before adding each one as they have different cooking times.
- When the vegetables are soft, remove them and place them in a large bowl.
- Add the corn, vegan mayonnaise, salt, and black pepper. Mix and adjust the seasoning.
- Sprinkle with parsley and it’s ready to serve.
Video
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I’d love to get your feedback on this recipe! Feel free to leave a comment below detailing your experience— and let others know how you feel about it!
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