Vegan Olivier Salad

Total time1 hr 45 min

Prep time20 min

Cook time25 min

4.6

(13)

This beloved Eastern European classic gets a fully plant-based makeover without losing any of the hearty, creamy comfort that makes it so satisfying. Tender chunks of Yukon Gold potato and carrot form the backbone of the salad, while sweet peas, briny dill pickles, capers, and red onion add pops of flavor and texture in every bite. The dressing — built from vegan mayonnaise, Dijon mustard, and a splash of apple cider vinegar — comes together in minutes and coats everything in a tangy, rich layer that tastes like it took far more effort than it did. Traditional versions rely on eggs and regular mayo, so finding a crowd-pleasing alternative can feel tricky, but this one nails the creamy, savory balance without any animal products. A full hour in the fridge lets the flavors meld into something that tastes even better the next day, making it an ideal make-ahead dish for gatherings. It serves six generously, so it's perfect for potlucks, holiday spreads, or meal-prepping lunches for the week. Finish it with a scatter of fresh dill and watch it disappear fast.

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Ingredients

6 servings

For the salad

1 ½ lb yukon gold potatoes (about 4 medium), unpeeled
3 medium carrots, unpeeled
1 cup frozen peas
4 medium dill pickles, finely diced
½ medium red onion, finely diced
2 tbsp capers, drained and roughly chopped

For the dressing

¾ cup vegan mayonnaise
1 tbsp dijon mustard
1 tbsp apple cider vinegar
½ tsp salt, plus more to taste
¼ tsp black pepper

For serving

2 tbsp fresh dill, chopped (optional)

Instructions

1
Place the potatoes and carrots in a large pot and cover with cold water by 2 inches. Bring to a boil over high heat, then reduce to a steady simmer and cook until a paring knife slides into the thickest potato with no resistance, about 20–25 minutes. Drain in a colander and let cool until comfortable to handle.
2
While the vegetables cool, place the frozen peas in a medium pot with enough water to cover. Bring to a boil over medium-high heat and cook until just tender, about 2–3 minutes. Drain and rinse under cold water until fully cooled.

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