Vegetarian Russian Olivier salad
User Reviews
4.9
Vegetarian Russian Olivier salad
Description
This vegetarian Olivier salad starts by boiling potatoes and carrots until tender and easy to pierce, alongside hard-boiled eggs. The cooked vegetables and eggs are peeled and chopped finely to create a uniform texture. Raw finely chopped onions, dill pickles, and defrosted peas are added for crunch and brightness.
The dressing is made by combining mayonnaise or a mix of mayonnaise and sour cream, grainy mustard for tang, white wine vinegar for acidity, and minced garlic. This creamy dressing evenly coats the chopped ingredients, allowing flavors to meld, especially if refrigerated for several hours or overnight. The eggs partially break down in the dressing, enriching its flavor.
This salad works well as a side dish or light meal, served chilled with fresh dill garnish if desired. Variations include adjusting mayonnaise for a lighter mix with sour cream, adding cumin or chili powder for Latin American flavor variations, or making a vegan version by substituting vegan mayonnaise and omitting eggs. The finely chopped vegetables and creamy dressing give a balanced blend of textures and a mildly tangy flavor that complements the hearty potatoes and eggs.
Ingredients
- potato washed and cleaned
- carrot washed and cleaned
- egg
- dill pickles chopped finely, large
- onion chopped finely
- 1 cup peas defrosted, frozen
- 2 tablespoon mayonnaise or half mayo and half sour cream
- 1 tablespoon grainy mustard
- 2 teaspoons white wine vinegar French
- 2 cloves garlic
Instructions
- In a large pot, place carrots and potatoes with plenty of water. Bring to a boil, and cook potatoes and carrots until easily pierced with a fork, about 30 minutes. Cook three hard boiled eggs.
- Peel potatoes, carrots and eggs (I use the back of a sharp paring knife to peel the potatoes and carrots). Chop finely. Combine in a large bowl with onions, pickles, peas and dressing ingredients. Mix until well combined – eggs will break a little, and that's OK – they will help flavour the sauce. Taste and correct seasonings. Let sit In the fridge for at least a couple of hours, preferably overnight. Serve with a little bit of fresh dill on the side.
Notes
- Mixing half mayonnaise and half sour cream lightens the dressing while maintaining creaminess.
- Add a pinch of cumin or chili powder to the dressing for a Latin American style twist.
- For a vegan version, substitute vegan mayonnaise and omit eggs.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 59 kcal
% Daily Value*
| Calories | 59kcal | 3% |
| Carbohydrates | 5g | 2% |
| Protein | 1g | 2% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 2mg | 1% |
| Sodium | 134mg | 6% |
| Potassium | 53mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 637IU | 13% |
| Vitamin C | 4mg | 4% |
| Calcium | 12mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
