Russian Salad Vegan Olivier | Stolichny Salad
Russian Salad Vegan Olivier ChipotlePotato Los Angeles Chef

Russian Salad Vegan Olivier | Stolichny Salad

Yields6 Servings
 3 Potatoes, large
 2 Carrots, large
 16 oz Classic dill pickles
 15 oz Baby peas
 2 Persian cucumbers
 3 tbsp Scallions, or yellow onion, chopped
 3 tbsp Parsley
 3 tbsp Veganaise
1

Wash potatoes and carrots, do not peel. In a big pot, top potatoes and carrots with water and cook until easy to pock with a small knife – about half an hour. When it’s cooked, let it cool under cold water or just pour out hot water and let it cool on a counter.

2

Meanwhile, dice pickles, cucumbers, onion, and parsley. Add green peas.

3

When potatoes and carrots have cooled, peel and dice them, then add into the bowl with the rest of the ingredients.

4

Add salt, pepper, Veganaise. Mix well.

Nutrition Facts

Serving Size 1

Servings 6


Amount Per Serving
Calories 190Calories from Fat 1.1
% Daily Value *
Total Fat 1.1g2%
Saturated Fat .2g1%
Cholesterol 0mg
Sodium 573mg24%
Potassium 681mg20%
Total Carbohydrate 40.7g14%
Dietary Fiber 6.6g27%
Sugars 4.7g
Protein 5.4g11%

Calcium 52%
Iron 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

This is a vegan version of the traditional Russian Potato Salad, Olivier, or Stolichniy Salad, which is made with mayonnaise, Bologna sausage, and eggs. Many people say you can’t call it Olivier without those ingredients, but we think this recipe is just as delicious, if not more.

Ingredients

 3 Potatoes, large
 2 Carrots, large
 16 oz Classic dill pickles
 15 oz Baby peas
 2 Persian cucumbers
 3 tbsp Scallions, or yellow onion, chopped
 3 tbsp Parsley
 3 tbsp Veganaise

Directions

1

Wash potatoes and carrots, do not peel. In a big pot, top potatoes and carrots with water and cook until easy to pock with a small knife – about half an hour. When it’s cooked, let it cool under cold water or just pour out hot water and let it cool on a counter.

2

Meanwhile, dice pickles, cucumbers, onion, and parsley. Add green peas.

3

When potatoes and carrots have cooled, peel and dice them, then add into the bowl with the rest of the ingredients.

4

Add salt, pepper, Veganaise. Mix well.

Russian Salad Vegan Olivier | Stolichny Salad
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