Vegetarian Olivier Salad

Experience a delightful twist on a classic favorite with this Vegetarian Olivier Salad, a plant-based rendition of the renowned Russian potato salad. Bursting with vibrant flavors and textures, this hearty dish combines tender potatoes, sweet carrots, crisp pickles, and a medley of green peas and sweet corn, all perfectly complemented by a creamy dressing of mayonnaise and sour cream. A protein-rich addition of a chicken substitute, like tofu or plant-based chicken, makes this salad both satisfying and nourishing. Fresh dill adds a refreshing finish, while a brief chill in the fridge lets the flavors harmonize beautifully. Ideal for potlucks, festive gatherings, or a wholesome meal, this vegetarian take on Olivier Salad promises to please every palate. Keywords: vegetarian Olivier salad, Russian potato salad, plant-based salad recipe, hearty vegetarian dish, easy side dish recipe.

Nutriscore Rating: 81/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 3 medium Potatoes
• 2 medium Carrots
• 1 cup Green peas
• 2 medium Pickles
• 3 large Hard-boiled eggs
• 0.5 cup Canned sweet corn
• 1 cup Cooked chicken substitute (like tofu or plant-based chicken)
• 3 tablespoons Mayonnaise
• 2 tablespoons Sour cream
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 1 tablespoon Fresh dill

Directions

Step 1

Peel and dice the potatoes and carrots into small cubes.

Step 2

Place the potatoes and carrots into a pot of boiling water. Cook them for about 15 minutes, or until tender. Drain and let them cool.

Step 3

While the potatoes and carrots are cooking, bring a small pot of water to a boil, add the green peas, and cook for 2-3 minutes until tender. Drain and set aside.

Step 4

Dice the pickles and hard-boiled eggs into small cubes.

Step 5

In a large mixing bowl, combine the cooked potatoes, carrots, peas, diced pickles, diced eggs, sweet corn, and cooked chicken substitute.

Step 6

In a small bowl, mix together the mayonnaise, sour cream, salt, and black pepper to create the dressing.

Step 7

Add the dressing to the vegetable mixture and gently mix until all ingredients are evenly coated.

Step 8

Chop the fresh dill and sprinkle it over the salad, mixing gently to incorporate.

Step 9

Chill the salad in the refrigerator for at least an hour before serving to allow the flavors to meld.

Nutrition Facts

Serving size	(1663.4g)

Amount per serving	% Daily Value*
Calories	1769.8

Total Fat 72.5g	0%
Saturated Fat 13.9g	0%
Polyunsaturated Fat 3.4g
Cholesterol 673.5mg	0%
Sodium 4634.3mg	0%
Total Carbohydrate 202.0g	0%
Dietary Fiber 35.6g	0%
Total Sugars 32.3g
Protein 81.9g	0%

Vitamin D 150IU	0%
Calcium 650.2mg	0%
Iron 17.1mg	0%
Potassium 5057.4mg	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: 36.5%

Protein: 18.3%

Carbs: 45.2%