Vegetarian Olivier Salad

Olivier Salad, often called Russian Salad, has been a favorite at family celebrations for more than a century.
It offers steady energy while remaining light but satisfying.
Tender potatoes, carrots, and peas create the classic, comforting base.
Hard-boiled eggs add richness and protein to every bite.
Finished with a creamy dressing, this timeless salad is perfect for holidays, picnics, or everyday meals.
Ideal for maintaining a steady plant-forward lifestyle.

Make vegetarian Olivier salad with potatoes, carrots, peas, hard-boiled eggs, dill pickles, and a creamy dressing. A classic Russian-style salad perfect for holidays and family meals.

Start with the Vegetable Cooking Guide:
https://www.letsveg.com/vegetable-cooking-guide

Olivia

Vegetarian Olivier Salad

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Make vegetarian Olivier salad with potatoes, carrots, peas, hard-boiled eggs, dill pickles, and a creamy dressing. A classic Russian-style salad perfect for holidays and family meals.

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Servings: 6

Course: Appetizer, Salad, Side Dish

Cuisine: Russian

Calories: 302

Ingredients Equipment Cooking Instructions Nutrition Notes

Ingredients

  

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• 3 medium potatoes peeled and diced
• 2 carrots peeled and diced
• 1 cup green peas fresh or frozen
• 4 hard-boiled eggs diced
• 1/2 cup dill pickles finely diced
• 1/4 cup red onion finely diced
• 1/2 cup mayonnaise
• 2 tablespoons sour cream or Greek yogurt
• 1 teaspoon Dijon mustard
• 1 tablespoon lemon juice
• 2 tablespoons fresh dill chopped
• Salt to taste
• Black pepper to taste

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Equipment

5 Quart Pot

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small soup pot

Mixing Bowl

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Mixing bowl

Cooking Instructions

 

1. Bring a large pot of salted water to a boil.
2. Cook the diced potatoes and carrots for 10-12 minutes until just tender.
3. Add the peas during the final 2 minutes of cooking. Drain and let the vegetables cool completely.
4. Peel and dice the hard-boiled eggs.
5. In a large bowl, combine the cooled potatoes, carrots, peas, eggs, dill pickles, and red onion.
6. In a small bowl, whisk together the mayonnaise, sour cream, Dijon mustard, lemon juice, salt, and black pepper.
7. Pour the dressing over the salad ingredients.
8. Toss gently until everything is evenly coated.
9. Stir in the fresh dill and adjust the seasoning if needed.
10. Refrigerate for at least 1 hour before serving for the best flavor.

Nutrition

Calories: 302kcalCarbohydrates: 26gProtein: 8gFat: 19gSaturated Fat: 4gPolyunsaturated Fat: 9gMonounsaturated Fat: 5gTrans Fat: 0.03gCholesterol: 135mgSodium: 289mgPotassium: 651mgFiber: 5gSugar: 4gVitamin A: 3827IUVitamin C: 34mgCalcium: 57mgIron: 2mg

Notes

• Allow the vegetables to cool completely before mixing with the dressing to maintain a creamy texture.
• Yukon Gold potatoes hold their shape well and work beautifully in Olivier salad.
• Sweet pickles can be substituted for dill pickles if you prefer a milder flavor.
• Garnish with extra chopped dill and sliced hard-boiled eggs before serving.

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