ORIGINS: Salat Olivye (салат Оливье), also called Russian salad, sometimes translated simply as Olivie, first appeared in Moscow, Russia in the 1860’s.
Vegan Olivier Salad (салат Оливье, Salat Olivye)
- 2 medium potatoes, diced 250 g
- 1/3 cup green peas 50 g; I used frozen peas
- 1 small carrot, diced 50 g
- 1/4 small onion, diced 50 g; red or white both work
- 1 tsp mustard 5 g; optional*
- 2 tbsp relish 30 g
- 3 tbsp vegan mayonnaise 40 g; see Notes for homemade recipe
- 1/3 cup veggie soy roll, diced 50 g; see Notes; optional*
- salt and black pepper to taste
- Boil or steam the potatoes, peas, and carrots, until tender. I throw them all into an Instant Pot steamer basket with a cup of cold water and cook at high pressure for 1 minute, quick release.
- Mix all the ingredients together, chill until cold, then enjoy.
For a typical Olivier salad you’ll want to dice the potato, carrots, and onions pretty small. But I like more substantial chunks of potato so I leave those pieces bigger than the other veggies.
For the vegan mayonnaise: you can obviously use store-bought vegenaise for the easiest option. But I use a homemade mayo recipe cribbed from Facebook: add 3 tbsp aquafaba (chickpea liquid), 2 tsp mustard, 1/2 tsp salt, 1 tsp kala namak (black salt), 2 tbsp red wine vinegar, 1 tbsp extra virgin olive oil to a blender. Make sure all the ingredients are cold. (I stick the blender jar + ingredients into the freezer for half an hour.) Start blending and slowly drizzle in 130 g neutral oil (I used grapeseed). If your blender doesn’t have a hole at the top to pour oil through, add the oil in quarters at a time. It will emulsify into a creamy mayo really quickly, under half a minute. If it looks thin, add another 1/4 cup of oil.
Russian Olivier salad is traditionally made with beef or Докторская колбоса (“doctor’s sausage”), kind of a bologna-lite. This veggie soy roll is a vegetarian “ham” that I personally think comes closest to the mild porky taste. I’ve seen several different brands but they all seem to come in the form of a giant tube. Look for it at Asian supermarkets. I’ve seen it at T&T as well as in the frozen aisle of my local independent Asian grocer.
Merry Christmas, Eat Vegan Olivier Salad!
If you heaux thought this wasn’t a Christmas post, you thought wrong. The simple salad Olivier is a staple of many Christmas dinner tables around the world. In fact, depending on the country you can expect to find this dish served at Christmas or New Year’s or both. From Russia, where this dish originated (at the hands of a Belgian-French chef), to Serbia to Venezuela, it’s a part of Christmas celebrations. Talk about a dish that unites the world.
All this doesn’t mean that vegan Olivier salad isn’t edible year-round, though. The first time I made this was in the middle of summer, July, and it made a great cold lunch.
Salad for Salad Haters
If you follow my posts closely (in other words, if you’re my boyfriend), you’ll notice there’s a serious lack of salads on this blog. Yeah, it’s an uncomfortable truth: I like veggies but I hate most salads. I dislike the taste of many raw greens. Spinach? Love it when cooked, hate it raw. Same thing with kale, watercress, cabbage… Even stuff like lettuce and cucumber, I can enjoy them raw but I prefer eating the cooked versions. Also, most salad dressings and vinaigrettes are too acidic for my taste.
The first time I made a version of this salad, using Smitten Kitchen’s recipe sans egg, I wasn’t expecting much. But Olivie surprised me. There aren’t any pesky leafy greens. It isn’t as acidic as many other potato salads. It’s just a bowl of creamy, carby goodness.
The Globalization of Russian Salad
No wonder this salad has taken root all over the world. Each country seems to put their own spin on the dish, too, however, typically they all contain meat or eggs. In Iran, Salad Olivieh usually contains chicken instead of the Russian bologna. In Spain, it’s common for Ensaladilla Rusa to contain tuna. A Polish variant called Salatka Warszawska (Warsaw Salad) features beets and beans.
These may seem like bastardizations, but in fact even the most popular version in Russia today is vastly different from the original recipe served at Olivier’s fancy Moscow restaurant in the 19th century.
It is said that the celebrated Frenchman invented not a salad but a dish called a “mayonnaise of game” that required boiled hazel grouse and partridge filets to be sliced and plated with cubes of aspic made from the broth. Boiled lobster tails in a sauce Provençal were elegantly arranged alongside, and in the center was a mound of potatoes and pickled gherkins decorated with slices of hard-boiled egg. This last was, incidentally, not to be eaten but enhanced the plating, as a garnish. But when the chef watched some Russian ignoramus mixing everything together and bolting it all down, he was horrified. So the next day, to signal his scorn, he demonstratively combined all the ingredients and doused them liberally with mayonnaise.Anna Kushkova, At the Center of the Table: The Rise and Fall of the Olivier Salad (btw, if you’re interested in food history, I recommend reading this article, full of interesting facts)
And thus… it seems like Olivier salad was cursed to be adulterated from the day it was created. So don’t feel too bad about eating a vegan version!
Nutrition, Cost, and Emissions Information for Vegan Olivier Salad
One meal-sized portion of vegan salad Olivier is 514 cal, costs CAD$2.02, and releases 913 gCO2e of carbon emissions into the atmosphere.
Feel free to contact me for sources on the nutritional and carbon emissions information presented here. Note that I am not a nutritionist and guidelines on this page are provided for informational purposes only.