Vegan, Low Fat “A La Russe” / Olivier Salad
Prep time
Cook time
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This is Russian inspired salad is called A La Russe salad, also known by its French name - Olivier Salad. This is the vegan version of the Boeuf Salad.
Recipe type: Salad
Cuisine: Russian
Serves: 10
  • 5 big red skin potatoes
  • 2 carrots
  • ½ cup peas (canned, boiled)
  • ½ cup corn (canned, boiled)
  • a jar of pickled cucumbers – you’ll be using about 10-12 pickles, more or less – it depends on their size;
  • a jar of pickled red bell peppers – you’ll be using about 10-12 slices (halves) – it depends on their size; *
  • 2 Tbsps good quality mustard
  • 3 Tbsps lemon juice
  • 3 Tbsps unrefined olive oil
  • sea salt, to taste
  • ground pepper, to taste
  • vegan low fat mayonnaise – for garnish
  1. Boil the unpeeled potatoes until tender.
  2. In another pot, boil the carrots until ready.
  3. Peel the boiled potatoes and chop them in small pieces. Chop the boiled carrot.
  4. Chop the pickled cucumbers and bell peppers.
  5. Place chopped veggies, corn and peas in a large bowl and set aside.
  6. Place ⅓ of a boiled peeled potato in another jar – you’ll be using it to make the mayo. Mash the one third of the potato. Place it in a bowl and add olive oil, mustard, 3 tbsp lemon juice and 3 tbsp water. Mix ingredients very well. (skip this if you use mayonnaise).
  7. Add the mayonnaise made in the steps above over the veggies in the bowl and mix well. Add salt and pepper to taste.
  8. Garnish with low fat mayo (optional) and decorate as you please.
I don’t know the exact quantities for pickles; add as much as you like.. Also, save some for decorating the salad.
If you want you can replace the lemon’s juice, mustard and oil with mayo.
*I used an egg to decorate but you can use pickles or bell pepper if you’re vegan. The recipe is egg-free.
Recipe by Gourmandelle | Vegetarian Blog at