Vegan Russian Potato Salad (Olivier Salad)
A plant-based twist on the classic Olivier salad, using vegan mayo and substituting traditional ingredients while keeping the authentic flavor.
25m prep + 20m cook4 servings
Contains eggNUTS-free
320 cal|4g protein|30g carbs|22g fat|6g fiber
Ingredients
- 2 medium Potatoes
- 1 medium Carrots
- 1 cup Peas
- 0.5 cup Dill Pickles
- 0.75 cup Vegan Mayonnaise
- 2 tablespoons Fresh Dill
- 0.5 teaspoon Black Salt (Kala Namak)
- 0.25 teaspoon Salt
- 0.25 teaspoon Black Pepper
Instructions
- 1Boil the potatoes and carrots until tender, about 20 minutes. Let them cool slightly, then dice them.
- 2In a large bowl, combine the diced potatoes, carrots, peas, and dill pickles.
- 3Add the vegan mayonnaise, fresh dill, black salt, salt, and pepper. Mix well to combine.
- 4Refrigerate for at least 30 minutes before serving to allow the flavors to meld.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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