Although Olivier Salad is a traditional Russian dish, you can find it at many restaurants and bars here in Spain. Do you know Spanish tapas? They're a variety of appetizers or snack in Spanish cuisine. Olivier salad (ensaladilla rusa) and Spanish omelette (tortilla de patatas) are the most popular tapas in our country.
The Spanish version of this recipe is not vegan at all, it's usually made with boiled eggs, tuna, mayonnaise and veggies, but this vegan recipe is healthier, cholesterol-free and tastes better!
I've always loved Olivier salad, especially in summer because is really fresh. I use homemade vegan mayonnaise, it's ready in 2 minutes and you only need 4 ingredients to make it!
My vegan Olivier salad is super simple, only 6 ingredients needed: potatoes, carrots, peas, corn kernels, Piquillo peppers (you can use roasted red bell peppers instead) and vegan mayonnaise. Sometimes I add green beans too.
I prefer to peel the potatoes and the carrots before cooking them, but it's totally up to you. I mash both with a fork when they're still hot, but some people dice them.When they're at room temperature, you just need to add and mix the rest of the ingredients and let stand the salad in the fridge for at least 2 or 3 hours (although it will taste better the next day).
I could eat Olivier salad all year long, although is a great summer side dish! It's much healthier than the traditional recipe, but it's a high fat recipe, so I don't make it very often, but when I do, I enjoy it so much because it's one of my favorite all time salads.
Don't forget to tag a picture #simpleveganblog on Instagram (or on your favorite social network) or leave a comment if you make this delicious vegan Olivier salad!
Vegan Oliver Salad
- 4 medium potatoes
- 5 medium carrots
- ¼ cup peas
- ¼ cup corn kernels
- ¼ cup chopped Piquillo peppers
- Vegan mayonnaise and sea salt to taste
- Pour water in a pot and bring it to a boil. Add salt and cook the carrots for about 10 minutes, then add the potatoes and cook both for 20 or 25 minutes more or until they're soft. I always peel the potatoes and the carrots, but it's up to you.
- Mash the potatoes and the carrots when they're still hot.
- When they're at room temperature, add and mix the rest of the ingredients.
- Let stand the salad in the fridge for at least 2 or 3 hours, although it will taste better the next day.
Serene Lee says
It looks yummy and a great bread spread/salad.
Iosune Robles says
Hi Serene! I love this recipe 🙂
Hi to all,
you can add smoked tofu.
Iosune Robles says
Sounds so good 🙂
Peggy Ann says
This looks interesting. Where would you find piquillo peppers? Are they spicy? Can another pepper be substituted? I am looking forward to trying this recipe. Thanks, Peggy Ann
Hi Peggy Ann! I live in Spain, so I don't know where you can find them in your country, sorry! No, they're not spicy. Use any type of roasted red bell peppers instead. Have a nice day!
I love this salad! I've made it several times and it's so easy and delicious. We took this dish to dinner at our friends' house and it was a hit. They asked to keep the leftovers! Thank you for a great recipe. Tried to rate the recipe but was not able to - Five stars!!
Hi Cherry! Thanks a lot, I'm so glad you liked it 😀 Have a nice day!
Are the Piquillo Peppers fresh or jarred/canned? or does it matter? 🙂
Hi Debbie! I used canned Piquillo peppers 😀
How much of the vegan mayo do you use? I just the just mayo, my new fav!
Looks great and going to make tonight for tomorrows lunch. I am also a southerner and love the pimiento twist you suggested 🙂
Hi Leigh! I can't tell you the exact amount of mayo I use, sorry! I just add it until the salad is good for me. Hope you like the salad!! 😀
I have to try this, post haste! It could be the vegan alternative to pimento cheese my Southern heart has been searching for!
Hi Pamela!!! I hope you like it 🙂 I've never tried pimento cheese, but I googled it and I think you could try mixing mashed potatoes, with pimientos, vegan mayonnaise, nutritional yeast, salt, pepper, garlic powder, onion powder and some cayenne powder, it could work!
What a great idea! I'm going to try this over the weekend. Thank you so much, that was very thoughtful.
You're welcome! Hope you like it! 😉
I'm curious about cooking the carrots 10 minutes longer than the potatoes. I would have thought carrots would cook much faster than potatoes. IDK is it better for the carrots to be very very soft for this recipe. I really have no idea and this is purely curiosity especially after a google search proves everyone has differing opinions about which cooks faster. : ) TY, and I'm off to start the recipe!
Hi Deborah! I think potatoes cook faster than carrots, that's why I cook them 10 minutes longer, but it's up to you 🙂 Have a nice day!
I can't believe it's so simple! Yipee! Happy dance for another wonderful recipe in my collection 🙂 my boyfriend loves tapas so this is definitely going to be a winner.
Hi Lucie! This recipe is suuuuuper easy to make. I hope you like it, it's so delicious!!! 😀