Dairy-Free Olivier Salad
Discover the perfect blend of tradition and modern dietary needs with this Dairy-Free Olivier Salad, a plant-based twist on the classic Russian favorite. Packed with vibrant vegetables like tender russet potatoes, sweet carrots, crispy cucumbers, and peas, it gets an extra burst of flavor from tangy dill pickles and fresh dill. Protein-rich mashed chickpeas replace traditional meat for a satisfying texture, while egg-free mayonnaise brings a creamy, velvety dressing enhanced with lemon juice and olive oil. This easy-to-make, allergy-friendly recipe is ready in under an hour and makes for a refreshing side dish or light main course. Ideal for gatherings, potlucks, or meal preps, this salad is proof that comfort food can be both wholesome and dairy-free!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 3 medium russet potatoes
- 2 medium carrots
- 1 cup frozen peas
- 1 medium cucumber
- 4 medium dill pickles
- 2 stalks scallions
- 1 can (15 oz) chickpeas
- 3 tablespoons egg-free mayonnaise
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh dill
Directions
Step 1
Peel and dice the potatoes into 1/2-inch cubes. Place them in a pot of salted water, bring to a boil, and cook until tender, about 10 minutes. Drain and let cool.
Step 2
Peel and dice the carrots into small cubes. In another pot, boil carrots and peas together for about 5 minutes until both are just tender. Drain and let cool.
Step 3
Dice the cucumber into small cubes and dice the dill pickles. Ensure to drain extra moisture if necessary.
Step 4
Finely chop the scallions and roughly mash the chickpeas in a separate bowl, leaving some texture.
Step 5
In a large mixing bowl, combine cooled potatoes, carrots, peas, cucumber, dill pickles, scallions, and chickpeas.
Step 6
In a small bowl, whisk together the egg-free mayonnaise, lemon juice, olive oil, salt, and black pepper.
Step 7
Pour the dressing over the salad and gently mix until all ingredients are well coated.
Step 8
Chop the fresh dill and add to the salad, giving a final mix. Adjust seasoning if necessary.
Step 9
Refrigerate the salad for at least an hour before serving to allow the flavors to meld.
Nutrition Facts
| Serving size | (1604.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1665.7 |
| Total Fat 34.3g | 0% |
| Saturated Fat 4.8g | 0% |
| Polyunsaturated Fat 6.0g | |
| Cholesterol 10.2mg | 0% |
| Sodium 1837.2mg | 0% |
| Total Carbohydrate 286.4g | 0% |
| Dietary Fiber 55.3g | 0% |
| Total Sugars 50.9g | |
| Protein 64.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 433.5mg | 0% |
| Iron 22.4mg | 0% |
| Potassium 5386.4mg | 0% |
Source of Calories