Russian or Olivier Salad recipe is well known all over Eastern Europe & beyond. Traditionally served at most family celebrations all year round this potato and vegetable salad is super simple to make and utterly delicious. Try my vegan take on it today!
I'm sure most of you would have heard of Russian Salad before as this simple potato and vegetable salad is well known not only in Easter Europe but well beyond too!
Other names for this traditional salad are Olivier Salad or Salad Olivieh (after guy who invented it - Lucien Olivier) or Ensalada Rusa (Spanish name for the salad where it is extremely popular too).
Growing up in Poland I was pretty much brought up eating this salad known as Sałatka Jarzynowa or Sałatka Warzywna (Vegetable Salad). It used to be served at most family celebrations and get togethers including Christmas and New Year!
My vegan version of this salad is pretty much that of my mum's but without eggs and with vegan mayo in the dressing. I still make it on regular basis as it is my hubbie's favourite and I do hope you'll love it too!
If you enjoy potato salads make sure to also check out my Vegan Potato Salad as well as Warm Potato Asparagus Salad with Lentils.
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✔️ Why should you make it?
- Quick & easy to make
- Perfect for family get togethers, parties, BBQs etc.
- Great for making ahead as it tastes even better the following day
- Full of veggies and pretty healthy
- Nice twist on your standard potato salad
- It makes delicious stand by for lunches
- Easy to adapt
- Vegan
🥘 Ingredients & substitutions
Salad
Potatoes - Despite being known as 'Russian Potato Salad', they are actually not a main but only one of the ingredients. You can use any potatoes you like here.
Carrots
Celeriac
Parsnip
Tinned or Frozen Sweetcorn
Tinned or Frozen Peas - You could also use tinned giant marrowfat peas here, not traditional but I must say I do it quite often.
Apple - Any variety of eating apple will do.
Gherkins - Sweet and sour ones are the best. I love the ones from Biona.
Fresh Parsley, Dill or Chives - Feel free to choose your favourite herb or go with mixture of all three.
Dressing
Vegan Mayo - Even though you could use homemade vegan mayo here I find the shop bought version the most authentic for this recipe.
Wholegrain Mustard - You could use Dijon mustard instead.
Maple Syrup - Agave nectar would also be fine.
Salt & Pepper
🍽 Equipment
Medium or Large Pan to cook your vegetables in.
Slotted Spoon for checking on your veg and taking them out of the pan.
Chopping Board for chopping your veg, apple and gherkins.
Sharp knife for chopping. I love my large chef's knife.
Sieve to strain your tinned peas and sweetcorn
Large bowl to mix the salad in and serve.
📖 Variations
Traditional and authentic Russian Salad contains hard boiled eggs that have been peeled and also chopped. If you're not vegan feel free to add these too.
Version of this salad you see here is my family recipe with lots of root vegetables added in. However, if you're not a fan of celeriac, parsnip or both or any other ingredient simply leave it out and make this salad your own.
Some versions of Olivier Salad include finely chopped onion but I always make it without. Love adding fresh chives when I have them to hand though.
In some parts of Eastern Europe Russian Salad would also include some sort of cooked meat (mostly ham). My family, however, have always enjoyed it as a vegetarian dish and I now make it vegan.
💭 Top Tips
- Boil your vegetables for the salad only until just soft. You don't want for them to fall apart and be all mushy. Soft but slightly al dente vegetables are much easier to chop too.
- Feel free to take quantities of ingredients in my recipe as a guide and increase or decrease the amounts of certain veggies as per your liking.
- Feel free to cook potatoes, carrots, parsnip and celeriac in one pan but make sure to keep an eye on the veg as some will cook quicker than the others and will need taking out earlier.
- The best way to check whether your vegetables are cooked is to take them out with the slotted spoon and gently pierce with a knife to check their softness. They will be ready when the knife goes in easily with slight firmness in the middle.
- As celeriac is usually pretty large I tend to cut it into smaller chunks (not too small though). I might halve it or cut it into three chunks as on the photo above. This ensures more even cooking time for your veg.
- Make sure to leave cutting your apple up until all your veg is cool and you're ready to assemble your salad. This is to avoid it oxidising and going brown. Acidity from the vinegar in the dressing will prevent it from happening providing you add the cut apple to your salad right before you follow with the dressing.
🥡 Storing & Freezing
Vegan Russian Salad will last in the fridge for 3-4 days.
It is not suitable for freezing.
🍴 Serving Suggestions
Salad Olivier is perfect on its own with a nice chunk of homemade bread and perhaps some salad leaves on the side.
As a little appetiser or party nibble you could serve it on individual lettuce leaves or on top of puff pastry vol-au-vents.
This delicious vegetable salad will work anywhere your standard potato salads would.
🔪 How to make Russian Salad?
Ingredient quantities & detailed instructions to be found in recipe card at the bottom of the post.
One: Put all your peeled root vegetables in a medium or large pan with lightly salted water, cover and bring to boil.
Two: Cook until soft but holding their shape. Remove onto a plate and let them cool.
Three: Strain tinned peas and rinse them well under running water, add to large mixing bowl. Strain tinned sweetcorn and add it as well.
Four: Once cool, chop all the root vegetables you're using into small cubes. Add them to your mixing bowl.
Five: Wash, quarter and deseed the apple (no need to peel). Chop it into small cubes and add to the bowl.
Six: Chop your gherkins (no need to peel) and add to the bowl as well.
Seven: Give everything a thorough mix.
Eight: Prepare creamy dressing by adding mayo, mustard, apple cider vinegar, maple syrup and chopped herbs into a bowl and giving everything a good mix to incorporate. Alternatively, feel free to mix dressing ingredients in a separate bowl first and then add to the salad.
Nine: Taste and season with salt and pepper to taste. Feel free to adjust flavourings e.g. more vinegar, maple etc. to your taste as well.
Ten: Serve and enjoy!
😋 More Delicious Salads
Buckwheat & Beetroot Salad with Chickpeas
Tabbouleh Salad
Homemade Fresh Tomato Salsa (Pico De Gallo)
Easy Grated Carrot Salad
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📋 Recipe
Russian Salad aka Olivier Salad (Vegan)
Ingredients
Salad
- 300 g celeriac cleaned and peeled (weight after peeling)
- 200 g carrots peeled (weight after peeling)
- 2 small to medium potatoes
- 1 parsnip
- ½ tin of sweetcorn (130g drained weight) drained; frozen sweetcorn can be used instead
- 1 tin of garden or marrofat peas (180g drained weight) drained and rinsed; frozen peas can be used instead
- 1 apple skin on, quartered and cored
- few gherkins (sweet and sour ones are the best)
Dressing
- 4 tablespoons (heaped) vegan mayo
- 2 tablespoons wholegrain mustard
- 1-2 tablespoons apple cider vinegar or to taste
- 1 tablespoon maple syrup or to taste
- salt and pepper to taste
- Chopped fresh herbs of choice (dill, parsley or chives all work well)
Instructions
- Start by gathering all your ingredients and cleaning and peeling your root vegetables. Larger veg like celeriac should be cut into chunks.
- Next, put all your peeled root vegetables in a medium or large pan with lightly salted water, cover and bring to boil.
- Cook until soft but holding their shape. Bare in mind that some vegetables might cook quicker than others so keep checking for doneness (see Top Tips) Remove onto a plate and let them cool.
- Strain tinned peas and rinse them well under running water, add to large mixing bowl. Strain tinned sweetcorn and add it as well.If using frozen sweetcorn and peas, cook according to package instructions and let them cool.
- Once cool, chop all the root vegetables you're using into small cubes. Add them to your mixing bowl.
- Wash, quarter and core the apple (no need to peel). Chop it into small cubes and add to the bowl.
- Chop your gherkins (no need to peel) and add to the bowl as well.
- Give everything a thorough mix.
- Prepare creamy dressing by adding mayo, mustard, apple cider vinegar, maple syrup and chopped herbs into a bowl and giving everything a good mix to incorporate. Alternatively, feel free to mix dressing ingredients in a separate bowl first and then add to the salad.
- Taste and season with salt and pepper to taste. Feel free to adjust flavourings e.g. more vinegar, maple etc. to your taste as well.
- Serve and enjoy!
Notes
- Nutritional information is approximate, per serving based on 6 servings and should be treated as a rough guideline only. Values will change depending on the amount and ingredients used.
- Russian Salad can be kept in the fridge for 3-4 days.
- Not suitable for freezing.
- Boil your vegetables for the salad only until just soft.
- Feel free to take quantities of ingredients in my recipe as a guide and increase or decrease the amounts of certain veggies as per your liking.
- Feel free to cook potatoes, carrots, parsnip and celeriac in one pan but make sure to keep an eye on the veg as some will cook quicker than the others and will need taking out earlier.
- The best way to check whether your vegetables are cooked is to take them out with the slotted spoon and gently pierce with a knife to check their softness. They will be ready when the knife goes in easily with slight firmness in the middle.
- As celeriac is usually pretty large I tend to cut it into smaller chunks (not too small though). I might halve it or cut it into three chunks as on the photo above. This ensures more even cooking time for your veg.
- Make sure to leave cutting your apple up until all your veg is cool and you're ready to assemble your salad. This is to avoid it oxidising and going brown.
Please leave a comment & rating if you've made my recipe! Feel free to ask questions too, I reply to all!