Dairy-Free Olivie Salad

Say hello to the ultimate comfort food makeover with this Dairy-Free Olivie Salad, a plant-based twist on the beloved Russian classic! Featuring creamy vegan mayonnaise and protein-packed extra-firm tofu, this recipe retains all the rich, tangy flavors you love—without any dairy. Tender cubes of boiled potatoes and carrots, crisp dill pickles, and sweet peas create a beautifully textured base, while fresh dill and a zesty Dijon-lemon dressing elevate each bite with herbaceous brightness. Ready in just 45 minutes, this versatile dish is perfect as a refreshing side or a light, wholesome main. Whether you're vegan, lactose-intolerant, or simply looking for a healthier spin on a comfort-food tradition, this Dairy-Free Olivie Salad is a must-try for your table.

Nutriscore Rating: 80/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 6

Ingredients

• 400 grams potatoes
• 200 grams carrots
• 150 grams pickles
• 150 grams frozen peas
• 200 grams extra-firm tofu
• 100 grams vegan mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon lemon juice
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh dill

Directions

Step 1

Peel and dice the potatoes and carrots into small, uniform cubes.

Step 2

Bring a pot of salted water to a boil. Add the diced potatoes and cook for about 10-12 minutes until tender. Remove with a slotted spoon and set aside to cool.

Step 3

In the same pot of water, boil the diced carrots for 8-10 minutes until tender. Add the frozen peas during the last 3 minutes of boiling. Drain and rinse with cold water to stop the cooking process.

Step 4

Dice the pickles into small cubes and set aside.

Step 5

Drain the tofu and pat it dry with paper towels. Dice it into small cubes resembling the size of boiled potatoes.

Step 6

Prepare the dressing by combining vegan mayonnaise, Dijon mustard, lemon juice, salt, and black pepper in a bowl. Mix until smooth.

Step 7

In a large mixing bowl, combine the cooled potatoes, carrots, peas, pickles, and diced tofu.

Step 8

Pour the dressing over the salad ingredients and gently fold until all the ingredients are well coated.

Step 9

Chop the fresh dill and add it to the salad. Lightly toss to incorporate the dill evenly.

Step 10

Let the salad chill in the refrigerator for at least 1 hour to allow the flavors to meld together.

Step 11

Serve cold as a side dish or a light main course.

Nutrition Facts

Serving size	(1240.8g)

Amount per serving	% Daily Value*
Calories	1154.2

Total Fat 40.5g	0%
Saturated Fat 6.1g	0%
Polyunsaturated Fat 11.0g
Cholesterol 24mg	0%
Sodium 4632.4mg	0%
Total Carbohydrate 154.2g	0%
Dietary Fiber 28.6g	0%
Total Sugars 32.2g
Protein 52.5g	0%

Vitamin D 0IU	0%
Calcium 1623.9mg	0%
Iron 13.5mg	0%
Potassium 3854.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 30.6%

Protein: 17.6%

Carbs: 51.8%