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Vegan, Low Fat A La Russe Salad | 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. 

This is a special recipe for me because I only eat this salad once a year! It’s a tradition for us Romanians to make this salad on Christmas and New Year’s Eve. The traditional Boeuf Salad is usually prepared here during the holidays. The A La Russe salad version is usually made without meat and can be easily veganized by using no eggs and vegan mayo.

I’m not a fan of mayo and I tried to make this salad as healthy as possible. The sour flavor of pickles blends perfectly with the sweetness of the corn, carrots and potatoes.

I hope you like this simple and easy world-known recipe – now made healthy!

Yield: 10

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

Vegan, Low Fat A La Russe Olivier Salad Christmas | Salata a la russe

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.

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

Ingredients

  • 5 big red skin potatoes
  • 2 carrots
  • 1/2 cup peas , canned, boiled
  • 1/2 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

Instructions

  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 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).
  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.

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

Have you tried this vegan, low fat salad? Let me know in the comments section, below. 

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