This is a delicious vegan version of a famous salad. Created in 1860 by the Belgian chef Lucien Oliver at the Hermitage in Moscow. Traditionally eaten at New Year’s Eve in Russia and a lot of post-soviet countries, although also popular the all over the world at any time of the year. It’s quiet simple to make, however, it is important that the vegetables are cut into small cubes.

Olivier salad
Vegan Olivier (Olivye) salad – License photo

Servings: 4


  • 3 medium-large potatoes, peeled and cut into small cubes
  • 4-5 medium-large carrots, peeled and cut into small cubes
  • 15 ounce (425 g) can sweet peas, drained
  • 1 bunch spring onions, sliced
  • 1 small bunch fresh dill, fronds, chopped
  • 6-7 pickles, cut into small cubes
  • 1 cup vegan mayonnaise or ½ cup plus ½ cup soy yogurt
  • freshly ground black pepper
  • salt to taste


  1. First step is to prepare the vegetables. It is important that they are small cube shapes, similar in size.
  2. Prepare a saucepan with lightly salted water and bring to a boil.
  3. Add the peeled, cubed potatoes and cook until soft but still solid and hold their shape.
  4. When they are done, drain, set in cold water to stop the cooking process, drain again and cool in the refrigerator.
  5. Again, prepare the saucepan with lightly salted water and cook the carrots as the potatoes. Soft, but still a bit crunchy and holding their form.
  6. When they are done, drain, set in cold water, drain and add to the potatoes in the refrigerator.
  7. Cut the pickles in small cubes.
  8. Slice the spring onions in small pieces.
  9. Chop the fronds of the dill sprigs. You will want 2-3 tablespoons of dill.
  10. Make the vegan mayonnaise dressing.
  11. We mixed ½ cup vegan mayonnaise with ½ cup soy yogurt.
  12. Add the spring onion, a couple of tablespoons of the pickle juice to thin, the dill and salt and pepper to taste.
  13. Bring the bowl of cooling vegetables out of the refrigerator.
  14. Drain the peas and add to the carrots and potatoes.
  15. Add the cut pickles.
  16. Pour the dressing over the salad and mix carefully.
  17. Place back in the refrigerator to cool until ready to serve.
  18. We garnished the salad with some chives cut on top and a few sprigs of parsley.

This recipe is also available in 4 Season Vegan, our cookbook with a selection of our favorite seasonal vegan recipes. It is available on Apple Books.