Vegan Olivier Salad
Discover a plant-based twist on a timeless classic with this Vegan Olivier Salad, a perfect fusion of hearty, creamy, and tangy flavors. Packed with tender potatoes, carrots, sweet peas, and the briny kick of dill pickles, this recipe swaps out traditional ingredients for vegan-friendly alternatives like firm tofu and dairy-free mayonnaise to recreate the beloved texture and taste. A zesty dressing of Dijon mustard, lemon juice, and fresh dill ties everything together, making it an irresistible choice for picnics, potlucks, or as a refreshing chilled side dish. Ready in just 40 minutes and boasting vibrant, wholesome ingredients, this vegan potato salad will quickly become a crowd favorite.
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Ingredients
- 4 medium potatoes
- 2 medium carrots
- 1 cup frozen peas
- 4 medium dill pickles
- 0.5 medium red onion
- 0.5 block firm tofu
- 0.75 cup vegan mayonnaise
- 2 tablespoons dijon mustard
- 1 tablespoon lemon juice
- 0 to taste salt
- 0 to taste black pepper
- 2 tablespoons fresh dill
Directions
Step 1
Start by washing and peeling the potatoes and carrots. Dice them into small cubes approximately half an inch in size.
Step 2
Bring a large pot of salted water to a boil. Add the diced potatoes and carrots, and cook for about 10 minutes, or until they are tender but not mushy.
Step 3
In the last 2 minutes of cooking, add the frozen peas to the pot to let them thaw and heat through.
Step 4
While the vegetables are cooking, finely dice the dill pickles and red onion. Set aside.
Step 5
Drain the cooked vegetables and peas, and rinse them under cold water to stop the cooking process. Allow them to cool slightly.
Step 6
Meanwhile, cut the firm tofu into small cubes. Optionally, to give tofu an 'egg-like' texture, you can briefly sauté it in a nonstick pan with a touch of oil for a couple of minutes until slightly crispy.
Step 7
In a large mixing bowl, combine the cooked potatoes, carrots, peas, diced pickles, red onion, and tofu.
Step 8
In a separate small bowl, mix together the vegan mayonnaise, Dijon mustard, lemon juice, chopped fresh dill, salt, and black pepper. Adjust the seasoning to taste.
Step 9
Gently fold the dressing into the diced vegetable mixture, ensuring everything is evenly coated.
Step 10
Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld.
Step 11
Serve chilled and garnish with extra fresh dill if desired.
Nutrition Facts
| Serving size | (1640.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1589.7 |
| Total Fat 49.9g | 0% |
| Saturated Fat 7.2g | 0% |
| Polyunsaturated Fat 18.0g | |
| Cholesterol 40.5mg | 0% |
| Sodium 4344.2mg | 0% |
| Total Carbohydrate 247.6g | 0% |
| Dietary Fiber 33.6g | 0% |
| Total Sugars 42.5g | |
| Protein 52.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 539.9mg | 0% |
| Iron 15.2mg | 0% |
| Potassium 5557.6mg | 0% |
Source of Calories