Russian Salad aka Olivier Salad (Vegan)
Russian or Olivier Salad 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!
Servings 6 200g servings
Calories 247kcal
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.
Nutrition
Calories: 247kcal | Carbohydrates: 43g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 360mg | Potassium: 745mg | Fiber: 7g | Sugar: 16g | Vitamin A: 6296IU | Vitamin C: 27mg | Calcium: 79mg | Iron: 2mg