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

Russian Potato Salad Vegan Olivier | Stolichny Salad

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

This Russian potato salad is an epidemic. Funny, because it is such a simple recipe and affordable to make, pretty healthy and we cannot get enough of it. In my circle of friends, we’ve been making it every other month and posting Instagram stories to tease each other.

Traditionally this salad is made with mayonnaise and with “doctor’s sausage” (Bologna sausage), and eggs. My non-vegetarian friends say, “This salad is not the same without those ingredients. You can’t call it Olivye without meat and mayonnaise”. Yeah right, that is, until they try it. It is actually so much better vegan. Also, I keep telling everyone to use the best quality ingredients because it makes such a difference. Organic, beautiful vegetables are key to a perfect meal.

Can vegan Olivier be called Olivier or Stolichny Salad?

History of this salad goes back to the 19th century when French Chef Lucien Olivier came to Russia and made a dish that looked like “sun rays” of meats around the plate with vegetables in the center, all topped with Provencal sauce. The Chef noticed that customers just mixed everything on a plate and ate it that way, so he “fixed” his dish and presented it as a small chopped mixed salad. People loved it so much, they called it Olivye after the chef. Somehow the last letter got lost. I assume it’s because of Russian pronunciation. This salad has become way too democratic and people make it in many different ways: they use boiled chicken or cooked shrimp, or to save a little extra they use “doctor’s sausage” or like me – no animal products at all, just vegetables and Vegannaise. It is the best version in my humble opinion. I recently heard of adding sautéed mushrooms, so I’m curious to try it.

Variations of it are often called Stolichniy Salad instead of Olivye, which literally means The Capital City Salad.

By the way, this salad is super popular in Russia and post Soviet Union countries. Variations of it are often called Stolichniy Salad instead of Olivye, which literally means The Capital City Salad. You can see the importance of it, the name speaks for itself. Usually, they serve this salad during New Year’s Eve as the king of the table. It is a big deal, I’m telling you! We decided to break the New Year’s tradition and make it as many times throughout the year as we want and it’s a great decision. I’m sure after you try it, you’ll agree. As a matter of fact, a few weeks ago I made it for my clients as a part of their weekly meal prep and their teenage daughters ate it all in the first day and commented: “Is there crack in this? We cannot stop eating it!”. I admit I’m the same way.

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