Vegan A La Russe Salad | Olivier Salad

Vegan A La Russe salad, known in French cuisine as Olivier salad, is a creamy, tangy potato salad made entirely from plants. It is the meat-free, egg-free cousin of the classic Romanian Boeuf salad, built on boiled potatoes and carrots, peas, corn, pickled cucumbers and bell peppers, all bound in a light dressing. Make it when you want that festive, nostalgic holiday flavor without the heavy meat-and-mayo base.

This recipe holds sentimental value for me, as it is a cherished part of our Romanian holiday tradition, savored only once a year during Christmas and New Year’s Eve celebrations. While the original Boeuf salad reigns supreme during those festivities, the A La Russe variation offers a lighter, meat-free alternative. Eschewing traditional mayo, I have crafted a version of this salad that prioritizes health without compromising on flavor, and I invite you to enjoy this revamped rendition of a timeless classic, now presented in a plant-based form.

A little history behind the Olivier salad

The salad is named after its creator, the chef Olivier. The exact recipe was a closely guarded secret of his, adding to its mystique and allure. While the original was kept secret, variations of the salad have emerged over time, both in Russia and internationally. The version below is one of those happy variations: lighter, fully plant-based, and built for sharing.

The ingredients that make it work

Everything here is humble and easy to find. A few notes so each component pulls its weight:

• Red skin potatoes hold their shape better than floury baking potatoes, so the cubes stay distinct instead of turning to mush when you fold the salad.
• Carrots add natural sweetness and color. Boil them separately from the potatoes so each cooks to the right doneness.
• Peas and corn bring little pops of sweetness that balance the acidity. Canned or pre-boiled both work fine.
• Pickled cucumbers are the backbone of the flavor. The tanginess of the pickles harmonizes with the sweetness of carrots and potatoes for that signature contrast. Quantities are flexible, so add as many as you like and save a few for decorating.
• Red bell peppers add crunch and a fresh, slightly sweet note against the pickles.
• Dijon mustard, lemon juice and olive oil form the dressing, with a mashed bit of potato to give it body.

Why the potato-based dressing keeps it light

Instead of pouring in jarred mayo, you mash one third of a boiled potato and whisk it with olive oil, Dijon mustard, lemon juice and a little water. The cooked starch in the potato thickens the liquid and holds the oil and water together, giving you a creamy coating with a fraction of the fat. The mustard sharpens it and the lemon juice keeps everything bright. If you would rather keep things quick, you can skip this step and replace the lemon juice, mustard and oil with store-bought vegan mayo.

Tips for getting the texture right

• Boil the potatoes unpeeled. The skin protects the flesh from waterlogging, so the cubes stay firm and dry rather than soggy. Peel them once they are cool enough to handle.
• Check doneness with a knife tip: it should slide in with light resistance, not fall apart. Overcooked potatoes break down when you mix the salad.
• Chop everything to a similar small dice so each forkful carries a bit of every flavor.
• Let the dressed salad rest in the fridge for an hour before serving. The flavors settle and the pickles season the whole bowl.
• Taste and adjust salt and pepper at the end, after the dressing is in, since the pickles already bring a lot of salt.

What to serve it with, plus storage

This salad shines on a holiday table next to other festive plant-based dishes. It sits beautifully alongside a warming bowl of vegan beetroot borscht, and rounds out a spread with a comforting vegan lasagna with mushrooms. If you are putting together a salad-forward menu, pair it with a lighter creamy cauliflower salad for variety. It also fits right in with other classics of French cuisine.

Keep leftovers in an airtight container in the fridge for up to three days. Because there is no egg and the dressing is potato-based, it travels and stores well, which makes it a great make-ahead dish for gatherings. Stir gently before serving and add the garnish fresh. I would not recommend freezing it, since the potatoes and pickles turn watery once thawed.

If you make this A La Russe salad, I would love to know how your pickle-to-veggie ratio turned out and whether you went with the potato dressing or store-bought vegan mayo. Leave a rating and a comment below with your tweaks so other readers can try them too.

Vegan, Low Fat “A La Russe” / Olivier Salad

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.

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Rate

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Choose Serving Size 10

Ingredients 

• 5 red skin potatoes
• 2 carrots
• ½ cup peas canned, boiled
• 12 pickled cucumbers more or less – it depends on their size;
• 12 slices red bell peppers halves – it depends on their size; *
• 2 Tbsps Dijon mustard
• 3 Tbsps lemon juice
• 3 Tbsps olive oil
• sea salt to taste
• ground pepper to taste
• vegan low fat mayonnaise – for garnish

Instructions

• Boil the unpeeled potatoes until tender.
• In another pot, boil the carrots until ready.
• Peel the boiled potatoes and chop them in small pieces. Chop the boiled carrot.
• Chop the pickled cucumbers and bell peppers.
• Place chopped veggies, corn and peas in a large bowl and set aside.
• Place 1/3 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).
• Add the mayonnaise made in the steps above over the veggies in the bowl and mix well. Add salt and pepper to taste.
• Garnish with low fat mayo (optional) and decorate as you please.

Notes

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 store-bought mayo.
*I used an egg to decorate but you can use pickles or bell pepper if you’re vegan. The recipe is egg-free.

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