Dairy-Free Traditional Russian Olivier Salad

Discover an irresistible twist on a classic with this Dairy-Free Traditional Russian Olivier Salad! This vibrant, plant-based rendition of the beloved Russian holiday dish features tender potatoes, sweet carrots, crisp dill pickles, and creamy chickpea "egg" crumbles, all brought together with a tangy Dijon mustard and olive oil dressing. Perfect for those avoiding dairy, this wholesome recipe maintains the original’s hearty texture and signature zesty flavor while incorporating a vegan-friendly tofu substitute for the traditional eggs. Quick to prepare and ideal for serving chilled, this nutritious potato salad is a versatile side dish or light main course that’s sure to impress your guests. Don't forget to sprinkle with fresh dill for an extra punch of herbaceous flavor! Give this comforting and allergy-friendly Russian classic a try for your next gathering.

Nutriscore Rating: 85/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 6

Ingredients

• 3 medium-sized Potatoes
• 2 medium-sized Carrots
• 1 cup Frozen peas
• 4 small Dill pickles
• 0.5 small Red onion
• 1 cup Cooked chickpeas (or canned, drained and rinsed)
• 200 grams Firm tofu
• 1 tablespoon Lemon juice
• 2 teaspoons Dijon mustard
• 3 tablespoons Olive oil
• 1 tablespoon Apple cider vinegar
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 2 tablespoons Fresh dill (optional)

Directions

Step 1

Wash and peel the potatoes and carrots. Dice them into even bite-sized cubes.

Step 2

Bring a large pot of water to a boil and add the diced potatoes and carrots. Boil for 10-12 minutes or until fork-tender. Drain and set aside to cool.

Step 3

In a separate small pot, bring water to a boil and blanch the frozen peas for 2-3 minutes. Drain, rinse with cold water, and set aside.

Step 4

Dice the dill pickles and finely mince the red onion.

Step 5

In a large mixing bowl, combine the cooked potatoes, carrots, peas, diced pickles, and minced red onion.

Step 6

Prepare the tofu-based 'egg' component by crumbling the firm tofu into small pieces. In a medium bowl, toss the crumbled tofu with lemon juice, a small pinch of salt, and black pepper to taste. Add it to the mixing bowl.

Step 7

For the dressing, whisk together Dijon mustard, olive oil, apple cider vinegar, salt, black pepper, and a tablespoon of water in a small bowl.

Step 8

Pour the dressing over the salad mixture and gently toss until all ingredients are evenly coated. Adjust seasoning to taste.

Step 9

If desired, garnish with freshly chopped dill for added flavor.

Step 10

Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.

Step 11

Serve chilled as a side dish or light main course.

Nutrition Facts

Serving size	(1492.3g)

Amount per serving	% Daily Value*
Calories	1700.8

Total Fat 60.9g	0%
Saturated Fat 8.6g	0%
Polyunsaturated Fat 4.1g
Cholesterol 0mg	0%
Sodium 2090.3mg	0%
Total Carbohydrate 235.6g	0%
Dietary Fiber 45.2g	0%
Total Sugars 39.5g
Protein 66.2g	0%

Vitamin D 0IU	0%
Calcium 606.2mg	0%
Iron 18.9mg	0%
Potassium 5066.8mg	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: 31.2%

Protein: 15.1%

Carbs: 53.7%