Vegetarian Traditional Russian Olivier Salad

Discover a delightful twist on a classic with our Vegetarian Traditional Russian Olivier Salad! This plant-forward take on the iconic Russian potato salad features tender boiled potatoes and carrots, crisp pickled cucumbers, savory white beans, and bursts of sweetness from green peas, all tied together with a creamy, tangy mayo-mustard dressing. Fresh dill and a touch of red onion add vibrant flavor, making this dish both hearty and refreshing. Perfect as a chilled side dish or a satisfying standalone meal, this vegetarian adaptation preserves the soul of the original while offering a lighter yet equally comforting option. With simple ingredients and minimal prep, it’s ideal for holidays, potlucks, or any occasion that calls for a crowd-pleasing salad.

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 6

Ingredients

• 3 medium Potatoes
• 2 medium Carrots
• 4 small Pickled cucumbers
• 1 cup Frozen green peas
• 4 large Hard-boiled eggs
• 1 small Red onion
• 1 cup Canned white beans (drained and rinsed)
• 2 tablespoons Fresh dill
• 1 cup Mayonnaise
• 1 teaspoon Mustard
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper

Directions

Step 1

Wash the potatoes and carrots thoroughly. Place them in a medium pot, cover with water, and bring to a boil. Reduce heat and simmer for about 15-20 minutes or until fork-tender. Allow to cool completely, then peel and dice into small cubes.

Step 2

While the potatoes and carrots are cooking, hard-boil the eggs by placing them in a pot of cold water. Bring to a boil, then simmer for 9-10 minutes. Cool them under cold running water, peel, and chop into small pieces.

Step 3

Cook the frozen green peas according to package instructions (usually by boiling them in salted water for 2-3 minutes), then drain and allow to cool.

Step 4

Dice the pickled cucumbers and red onion into small cubes. Finely chop the fresh dill.

Step 5

In a large mixing bowl, combine the diced potatoes, carrots, pickled cucumbers, cooked peas, chopped beans, eggs, and red onion.

Step 6

In a smaller bowl, whisk together the mayonnaise, mustard, salt, and black pepper until smooth.

Step 7

Add the mayonnaise dressing to the large mixing bowl and gently stir to coat all the ingredients evenly.

Step 8

Sprinkle the chopped dill on top and give a final gentle mix.

Step 9

Refrigerate for at least 1 hour before serving to let the flavors meld together.

Step 10

Serve chilled as a side dish or a standalone meal. Enjoy!

Nutrition Facts

Serving size	(1803.4g)

Amount per serving	% Daily Value*
Calories	3024.0

Total Fat 195.4g	0%
Saturated Fat 22.5g	0%
Polyunsaturated Fat 3.8g
Cholesterol 1057.3mg	0%
Sodium 4181.9mg	0%
Total Carbohydrate 262.7g	0%
Dietary Fiber 38.5g	0%
Total Sugars 32.5g
Protein 68.1g	0%

Vitamin D 200IU	0%
Calcium 417.1mg	0%
Iron 17.9mg	0%
Potassium 5197.3mg	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: 57.1%

Protein: 8.8%

Carbs: 34.1%