Vegan Oliver Salad

  • Author: Simple Vegan Blog
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 minutes
  • Yield: 4 1x
  • Category: Salad
  • Cuisine: Vegan, Russian

Although Olivier Salad is a traditional Russian dish, you can find it at many restaurants here in Spain. This recipe is healthier and cholesterol-free.

Vegan Olivier Salad
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  • 4 medium potatoes (1.6 lb or 750 g)
  • 5 medium carrots (0.6 lb or 300 g)
  • ¼ cup peas (40 g)
  • ¼ cup corn kernels (35 g)
  • ¼ cup chopped Piquillo peppers (60 g)
  • Vegan mayonnaise and sea salt to taste


  1. 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.
  2. Mash the potatoes and the carrots when they’re still hot.
  3. When they’re at room temperature, add and mix the rest of the ingredients.
  4. Let stand the salad in the fridge for at least 2 or 3 hours, although it will taste better the next day.