Get ready to embark on a mouthwatering journey through Russian cuisine with the ultimate vegetarian Olivier Salad – a dish that's about to become your new obsession! This creamy, vibrant salad is not just a side dish; it's a flavor-packed experience that combines traditional Russian comfort food with fresh, wholesome ingredients. Whether you're looking to impress dinner guests or simply craving a delicious and satisfying meal, this vegetarian twist on the classic Olivier Salad will transport your taste buds to the heart of Russia without leaving your kitchen.
Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 50 mins
Cuisine: Russian
Serves: 6 servings
Ingredients
- 4 medium potatoes, boiled and diced
- 3 carrots, boiled and diced
- 1 cup frozen peas, thawed
- 1 cup pickles, diced
- 1/2 cup green onions, chopped
- 1 cup mayonnaise
- Salt and pepper to taste
Instructions
- Wash potatoes and carrots thoroughly. Place them in a large pot of cold water, ensuring vegetables are completely submerged.
- Bring water to a boil, then reduce heat and simmer potatoes and carrots until tender. Potatoes typically take 15-20 minutes, carrots about 10-12 minutes.
- Drain boiled vegetables and allow them to cool completely at room temperature. This prevents mayonnaise from becoming watery and helps maintain salad's texture.
- Peel cooled potatoes and carrots, then dice them into uniform small cubes (approximately 1/2 inch size) to ensure consistent texture and appearance.
- Thaw frozen peas by rinsing under cold water or letting them sit at room temperature for 10-15 minutes.
- Dice pickles into small, uniform cubes matching the size of potato and carrot pieces.
- Finely chop green onions, using both white and green parts for added flavor and color.
- In a large mixing bowl, combine diced potatoes, carrots, peas, pickles, and green onions.
- Add mayonnaise and gently fold ingredients together, ensuring even coating without mashing vegetables.
- Season with salt and pepper, adjusting to taste. Mix thoroughly but carefully.
- Cover and refrigerate salad for at least 30 minutes before serving to allow flavors to meld together.
- Before serving, give salad a gentle stir and garnish with additional chopped green onions if desired.
Tips
- Temperature Matters: Always use completely cooled vegetables to prevent your mayonnaise from becoming runny and to maintain the salad's ideal texture.
- Uniform Cutting: Take your time dicing vegetables into consistent, small cubes (about 1/2 inch) for a professional-looking and evenly textured salad.
- Flavor Enhancement: Let the salad rest in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld together and intensify.
- Mayonnaise Tip: Use high-quality mayonnaise for the best taste. For a lighter version, you can mix mayonnaise with Greek yogurt.
- Fresh is Best: Use fresh, crisp green onions and high-quality pickles to elevate the overall flavor profile of the salad.
- Make Ahead: This salad actually tastes better the next day, making it perfect for meal prep or potluck gatherings.
- Customization: Feel free to add other vegetables like diced bell peppers or swap ingredients based on your preference while maintaining the classic Russian spirit of the dish.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 25g
Protein: 3g
Fat: 17g
Saturated Fat: 3g
Cholesterol: 10mg
