Olivye Salad (Russian Salad)
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✨ Adapt This Recipe
Available allergen-free substitutions:
egg-free and dairy-free
Use aquafaba-based vegan mayo; also verify mustard content on label
Egg-free alternative
Use a vegan egg-free mayonnaise; check labels carefully.
Allergen information is provided for informational purposes only and may not be complete or up to date. Always verify ingredients directly before consumption.
Did you know?
Created by Belgian chef Lucien Olivier in Moscow in the 1860s, this salad became a staple, especially for New Year's Eve, throughout the former Soviet Union and beyond.
Allergens in this recipe
Required ingredients contain allergens with no available substitutions:
-
✦ Allergen-free alternatives
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Vegan Mayonnaise
— egg-free and dairy-free
Use aquafaba-based vegan mayo; also verify mustard content on label -
Egg-Free Mustard-Free Vegan Mayonnaise
— Egg-free alternative
Use a vegan egg-free mayonnaise; check labels carefully.
-
Vegan Mayonnaise
— egg-free and dairy-free
Ensure all cooked ingredients (potatoes, carrots, chicken, eggs) are cooled and finely diced.
In a large bowl, combine diced potatoes, carrots, green peas, dill pickles, and diced chicken (if using).
Gently fold in the diced hard-boiled eggs.
Add mayonnaise, salt, and pepper, stirring until all ingredients are evenly coated.
Cover and chill in the refrigerator for at least 1-2 hours for flavors to meld.
Serve cold, garnished with fresh dill or parsley.
Nutritional values are per serving and approximate. Not medical advice.