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vegan olivier salad with parsley sprig

A Quick Vegan Olivier Salad (салат Оливье)

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ORIGINS: Salat Olivye (салат Оливье), also called Russian salad, sometimes known simply as Olivie, first appeared in Moscow, Russia in the 1860’s.

bowl of vegan olivier salad
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5 from 1 vote

Vegan Olivier Salad (салат Оливье, Salat Olivye)

Dec 24 may be too late to post a Christmas recipe… but here's one anyway. Olivier salad, originally from Russia, is now a holiday tradition in many countries.
Prep: 5 mins
Cook: 10 mins
Total: 15 mins
Course: Salad, Side Dish
Cuisine: Eastern European, Russian
Servings: 2 side servings
Calories: 257kcal
Cost: $1.01 per serving

Ingredients

  • 2 medium potatoes, diced 250 g
  • 1/3 cup green peas 50 g
  • 1 small carrot, diced 50 g
  • 1/4 onion, diced 50 g; red or white both work
  • 1 tsp mustard 5 g *optional
  • 2 tbsp relish or diced pickles 30 g
  • 3 tbsp vegan mayonnaise 40 g; see Note 1 for homemade recipe
  • 1/3 cup veggie soy roll or vegan sausage, diced 50 g *optional; see Note 2
  • 1/4 tsp fine salt or 1/2 tsp kosher salt 1 g
  • 1/2 tsp ground black pepper 1 g

Instructions

  • Boil the diced potatoes, peas, and carrots until tender, around 5 minutes on the stovetop. (Or throw them all into an Instant Pot steamer basket with a cup of cold water and use the Steam setting at High Pressure for 1 minute, quick release.)
  • Mix all the ingredients together, chill until cold, then enjoy.
bowl full of vegan olivie

Recipe Notes

  1. For the vegan mayonnaise: you can obviously use store-bought vegenaise for the easiest option. For a homemade low-fat version, I like this recipe—the consistency is closer to salad dressing than mayo, but it’s delicious and works perfectly in this salad. My favourite vegan mayo, though, is this one cribbed from Facebook:
    1. 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.)
    2. 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.
    3. It will emulsify into a creamy mayo quickly, under half a minute. If it looks thin, add another 1/4 cup of oil.
  2. Russian Olivier salad is traditionally made with diced beef or Докторская колбоса (“doctor’s sausage,” kind of a bologna-lite). People around the world generally make it with whatever meat they have on hand. For a vegan-friendly substitute, you have many options:
    1. Many Asian supermarkets carry a “veggie soy roll,” a frozen vegetarian “ham” that I personally think comes closest to mimicking a 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.
    2. You can also use another ham or hot dog substitute of your choice, like storebought Yves veggie dogs or Tofurky bologna-style deli slices.
    3. If you’d prefer not to use a faux meat alternative, feel free to omit this ingredient altogether. It won’t quite be as traditional of an Oliver salad but will still be delicious.

The Global Journey of Russian Salad

vegan olivie with a parsley garnish

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, it’s 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!

Merry Christmas, Eat Olivie!

big bowl of vegan salad olivieh

If you 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

vegan olivier salad (salat olivye)
I made this olivie with chunkier potatoes and left out the sausages. Make it the way you like it!

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 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, I wasn’t expecting much. But Olivie surprised me. There aren’t any pesky leafy greens. The potatoes, peas, and carrots are hearty. It isn’t as acidic as many other potato salads, but the relish/pickles add just the right amount of sweet and sour. It’s just a bowl of creamy, carby goodness.

Nutrition, Cost, and Emissions Information

One side salad-sized portion of vegan Salad Olivier is 257 cal, costs CAD$1.01, and releases 457 gCO2e of carbon emissions into the atmosphere.

Calculations for full recipe (2 servings) are as follows:

nutritional information, cost, and emissions for vegan olivier salad

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.


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