Olivier is a traditional Russian dish but can be found in restaurants worldwide. I was surprised to see it being one of the most popular tapas dishes in Spain. I guess because It’s appetising and great for sharing. In Russia, it’s traditionally served on all the holidays and gatherings. Growing up, Olivier was a centrepiece of the Russian New Year, so naturally, I crave it most during the winter holidays.
Traditional Olivier usually contains some meat and eggs, which could be high in cholesterol and saturated fats. My Olivier doesn’t contain animal products and is much lighter than the traditional version.
To make up for protein loss, instead of mayonnaise, I’m using soft tofu blended with spices, which makes a tasty dressing. If you love mayo, you might be sceptical about using tofu, but please trust the process. You’ll be surprised!
Most vegetables in the salad are boiled first and then cut. It’s important not to overcook them. Please remember that potatoes take longer to cook than carrots, so if you cook all the vegetables in one pot, add them accordingly. You don’t want the carrots and potatoes to be too soft as you cut them into cubes.
The salad is best served chilled as a side dish but also works well in sandwiches and with crackers. It can be stored in the fridge for up to 4 days.
– It actually gets better with age!
Vegan Olivier – Russian Potato Salad
Ingredients
Salad:
- 270 g potatoes medium
- 270 g carrots medium
- 150 g green peas
- 3 pickled cucumbers
- 1 handful green onion chopped
Vegan mayo:
- 150 g soft tofu
- 1 tbsp lemon juice
- 2 tbsp olive oil estra virgin
- 1 tbsp nutritional yeast
- 2 tsp Dijon mustard
- 1 tsp salt
Instructions
- Boil potatoes and carrots for 25-30 mins, and let them cool down. Also, cook peas for 5 mins if you are using frozen.
- Peel the potatoes and carrots, cutting them into small cubes. Place them in a bowl along with cooked peas.
- Chop gherkins into small squares and add them to a bowl.
- For a dressing, place tofu with lemon juice, oil, nutritional yeast and salt in a blender or food processor. Blend until you get a silky smooth consistency.
- Dress the salad, mix well and then garnish with pre-cut green onion. Leave in the fridge for 1-2 hours. Serve cold with crackers, bread or as a side salad.
