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Easy Vegan Russian Salad (Olivier Salad)

Easy Vegan Russian Salad (Olivier Salad)

Russian cuisine is renowned for its rich flavors and hearty dishes, with Olivier Salad, also known as Russian Salad, standing as a beloved classic. Traditionally, this salad incorporates ingredients like potatoes, carrots, peas, pickles, and mayonnaise, creating a harmonious blend of textures and tastes.

However, with the growing popularity of veganism, there’s a need to adapt traditional recipes to suit plant-based lifestyles. In this exploration, we delve into the realm of Easy Vegan Russian Salad, offering a delightful twist on the iconic dish while maintaining its essence and appeal.

The Origins of Olivier Salad:

Olivier Salad, originally created by Lucien Olivier, a Belgian chef, gained popularity in Russia during the late 19th century. It quickly became a staple in Russian cuisine, especially during festive occasions and New Year celebrations.

The traditional recipe typically features boiled potatoes, carrots, peas, pickles, and mayonnaise, with variations including ingredients like eggs, chicken, and even caviar. Its versatility and comforting flavors have made it a cherished dish across generations

What is the best variety of potatoes for this salad?

  1. Yukon Gold Potatoes: These potatoes have a creamy texture and a slightly sweet flavor. They hold their shape well when boiled and diced, making them a popular choice for salads.
  2. Red Potatoes: Red potatoes are another excellent choice for salads because they have thin skins and a firm, waxy texture. They hold their shape during cooking and provide a nice pop of color in the salad.
  3. Fingerling Potatoes: Fingerling potatoes are small, elongated potatoes with a waxy texture. They have a buttery flavor and hold their shape well when boiled, making them ideal for salads.
  4. Baby Potatoes: Baby potatoes, whether red, white, or yellow, are young potatoes harvested early in the season. They have a creamy texture and thin skins, making them perfect for salads.

EQUIPMENT:-

  1. Large Pot: For boiling the potatoes and carrots. Choose a pot large enough to accommodate the vegetables comfortably.
  2. Colander or Strainer: To drain the boiled potatoes and carrots after cooking.
  3. Mixing Bowls: Use mixing bowls to combine the salad ingredients and prepare the dressing. You may need both small and large mixing bowls.
  4. Whisk: For mixing the ingredients of the salad dressing thoroughly. A small whisk works well for this task.
  5. Cutting Board and Knife: For peeling, dicing, and chopping the potatoes, carrots, pickles, and any optional ingredients like beetroot, vegan sausage, or tofu.
  6. Measuring Spoons: To measure ingredients accurately, particularly for the dressing, which requires precise amounts of mayonnaise, mustard, lemon juice, salt, and pepper.
  7. Spatula or Mixing Spoon: For gently tossing the salad ingredients with the dressing until evenly coated.
  8. Refrigerator: To chill the salad before serving, allowing the flavors to meld together and enhancing its taste.

Optional equipment:

  • Vegetable Peeler: For peeling the potatoes and carrots efficiently.
  • Potato Masher: If you prefer mashed potatoes in your salad, a potato masher can help achieve the desired texture.
  • Garnishing Tools: If you plan to garnish the salad with chopped fresh parsley or any other herbs, you may need kitchen shears or a sharp knife.
  • Storage Containers: If you have leftovers, use airtight containers to store the salad in the refrigerator for future consumption.
Easy Vegan Russian Salad (Olivier Salad)

Easy Vegan Russian Salad (Olivier Salad)

Olivier Salad, originally created by Lucien Olivier, a Belgian chef, gained popularity in Russia during the late 19th century. It quickly became a staple in Russian cuisine, especially during festive occasions and New Year celebrations.
5 from 1 vote
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 1 hour 15 minutes
Course Celebrations, Party Food, Salad, Side Dish
Cuisine Eastern European, Polish
Servings 6 6
Calories 248 kcal

Ingredients
  

  • 3 medium potatoes, peeled and diced
  • 2 large carrots, peeled and diced
  • 1 cup frozen peas, thawed
  • 1 cup diced pickles
  • 1 cup diced cooked beetroot (optional)
  • 1 cup diced cooked vegan sausage or tofu (optional)
  • ½ cup vegan mayonnaise
  • 2 tablespoons Dijon mustard
  • 1 tablespoon lemon juice
  • Salt and pepper to taste
  • Chopped fresh parsley, for garnish (optional)

Instructions
 

  • In a large pot, bring water to a boil. Add the diced potatoes and carrots. Cook until they are tender but still firm, about 10-15 minutes. Drain and let cool.
  • In a large mixing bowl, combine the cooked potatoes, carrots, thawed peas, diced pickles, cooked beetroot (if using), and cooked vegan sausage or tofu (if using).
  • In a small bowl, whisk together the vegan mayonnaise, Dijon mustard, lemon juice, salt, and pepper until well combined.
  • Pour the dressing over the vegetables in the mixing bowl. Gently toss until all the ingredients are evenly coated with the dressing.
  • Taste and adjust seasoning if needed.
  • Cover the bowl and refrigerate the salad for at least 1 hour to allow the flavors to meld together.
  • Before serving, garnish with chopped fresh parsley if desired.

Video

Keyword Russian Salad, Salad Olivier, vegan

asy Vegan Russian Salad (Olivier Salad) stands as a testament to the enduring legacy of culinary traditions and the limitless possibilities of plant-based gastronomy. Through simple yet thoughtful adaptations, we pay homage to the iconic flavors of Olivier Salad while inviting a new generation of epicureans to savor its wholesome delights. As we continue to explore the intersection of tradition and innovation in the culinary realm, Easy Vegan Russian Salad remains a shining example of culinary creativity and inclusivity, inviting all to partake in its bountiful joys.

Nutrients
Serving:210g
Saturated Fat:1.2g
Fiber4.6g
Vitamin B32.05g
Vitamin D4.29

14 Replies to “Easy Vegan Russian Salad (Olivier Salad)”

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