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Russian Potato Salad (Olivier) No Mayo, No Dairy

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Total Time:
45 minutes mins

Yields:
6 cups
Recipe
Video





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This Russian potato salad recipe aka Olivier salad is tweaked to be healthier, lighter, dairy free and mayo free. This creamy mayo free potato salad features cooked potatoes, carrots, eggs, dill pickles raw radishes, peas and celery for crunchiness and the addition of bacon is totally optional if you prefer to keep it vegetarian.

Or you could adapt it to be vegan. The dressing is naturally mayo free and dairy free but still creamy in delicious.

Potato salad made with cubed cooked potatoes, carrots, eggs, raw radishes, peas and celery, bacon (optional) with a creamy mayo free dressing.

The mayo free potato salad is perfect as a side dish, as a burrito filler, or even a make-ahead lunch or dinner. It’s great served for a crowd and holiday tables along with chicken cutlets or stuffed chicken roll-ups or maybe some stuffed cabbage rolls.

Make sure to check out the how-to video below!

Russian Potato Salad (Olivier)

In many countries, the Olivier salad is known as Russian potato salad or Russian salad, while others call it by its original name: Olivier salad. It was a dish secretly created by a French speaking chef who owned a fancy restaurant in Moscow in the late nineteenth century. 

Related: Russian Beet Salad With Sauerkraut (Vinaigrette)

Russian Potato Salad Ingredients

Even though the modern Olivier salad is much different from its original preparation, it will forever be the most iconic Russian potato salad. My version is a mayo free potato salad – a little different than the Olivier and some ingredients have been replaced because they’re healthier, allergy friendly and lighter on the stomach.

A also have a shrimp potato salad version in my cookbook, which is also dairy free and mayo free.

The recipe consists of:

  • Steamed (or boiled) potatoes, carrots and eggs;
  • Green peas (frozen or fresh);
  • Celery stalks (for crunch);
  • Raw red radishes (for crunch and color);
  • Dill pickles (homemade preferably), any pickled vegetables actually would work;
  • Chopped meat (choose from bacon, chicken, sausage etc.) or remove, to make it vegetarian friendly.
  • A mayonnaise like dressing (similar to a honey mustard sauce but dairy and mayo free). See ingredients below in recipe card.

Video: Watch How To Make Russian Potato Salad Olivier

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Russian Potato Salad – Tips & Variations

  1. Transform into a vegan Olivier salad – remove the eggs and the meat, keep the dressing, it’s naturally vegan friendly.
  2. You can replace the pickles (fermented cucumbers) with capers or any other pickled vegetable, even sauerkraut. Just make sure you squeeze the juices from the pickles so they don’t add sogginess to the salad.
  3. Use any kind of meat you like: bacon (without sugar and additives), shredded chicken, fish, crab or shrimp.
  4. Taste your potato salad and make sure it has a balanced taste. Sometimes the potatoes might be overpowering, or you might be lacking acidity or salt or some crunch. If your flavors are muted, add salt. For more acidity, add more pickles.
  5. All the chopping can be made ahead of time and then combined with the dressing  just before serving.
  6. Allow cooked ingredients to cool before you combine them in the salad.

How To Store

It is a common fact that Olivier salad tastes better the next day. I’m not suggesting you make buckets of it, but make sure you prepare enough so as not to regret the next day that you didn’t make enough! 

This Russian potato salad it may be refrigerated in an airtight container for up to 3-4 days. Freezing the potato salad is not recommended, as it can easily get soggy and mushy.

More Creamy Hearty Salads To Try:

Chicken Beet Salad With Avocado Dressing (High Protein)

Shrimp Cabbage Salad Recipe

Avocado Kale Salad With Egg

Chicken Salad With Cranberries Walnuts & Avocado

More Potato Recipes

Enjoy this Russian potato salad and please leave me a comment if you make it, I would love to hear your thoughts! Your feedback is super helpful for me and readers.  Thank you!


Print Recipe




Russian Potato Salad (Olivier) No Mayo, No Dairy

This Russian potato salad recipe aka Olivier salad is tweaked to be healthier, lighter, dairy free and mayo free. This creamy potato salad features cooked potatoes, carrots, eggs, dill pickles raw radishes, peas and celery for crunchiness and the addition of bacon is totally optional if you prefer to keep it vegetarian. The dressing is mayo free and dairy free but still creamy in delicious.

Cook Mode
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Prep Time
30 minutes mins
Cook Time
15 minutes mins
Total Time
45 minutes mins
Course:
Lunch, Salad, Side Dish
Cuisine:
Clean Eating, Dairy Free, Gluten Free, Russian Inspired, Sugar Free
Servings:
6 cups
Calories:
220kcal
Author:
Olga Caz
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Ingredients   1x 2x 3x

  • 3 large red skinned potatoes – boiled
  • 2 boiled carrots – diced
  • 3 boiled eggs – omit for vegan version
  • 2 dill pickles – diced
  • ¾ cup frozen peas – thawed
  • 2 small celery stalks – chopped
  • 6 medium red radishes – chopped
  • 1 cup of meat – I used bacon (4 chopped slices), omit for vegan version

The Dressing (Mayo Replacement)

  • ¼ cup avocado oil
  • 3 tbsp non dairy yogurt, unsweetened – I used coconut
  • 2 tbsp white beans – from can, cooked
  • 2 tbsp apple cider vinegar – or lemon juice
  • 1 tbsp stone ground mustard – or Dijon mustard
  • 1 tsp hemp seed butter – or any nut / seed butter you like
  • ½ tsp sea salt
  • ½ tsp onion powder
  • ½ tsp arrowroot powder – optional, for thickness
  • 1 tbsp honey or maple syrup – optional

Or use a simpler potato salad dressing:

Instructions  

  • Fill a pot with one inch of water and put a steamer basket inside. Place the potatoes and carrots in the steamer basket and bring water to a boil. Cover and simmer until potatoes are tender, 10 to 15 minutes. It’s even easier if you chop them before cooking. Be careful not to overcook, you don’t want the potatoes to fall apart.
  • Boil the eggs for 7-10 minutes in a separate pot.
  • Meanwhile chop the other ingredients. Make sure they are all the same size. Add them to a large mixing bowl. Once the potatoes, carrots and eggs are cool you may add them as well.
  • In a small bowl whisk together all the dressing ingredients, stir till well until combined (or use mayo).
  • Toss the salad thoroughly with the dressing, adding a little more if it doesn’t look moist enough. Check if it needs more seasonings.
  • Chill the Russian potato salad in the refrigerator for at least 1 hour and then enjoy!

Prepare The Dressing

  • Gather all ingredients and blend with an immersion blender until nice and smooth.
  • Place in the fridge for at least 1 hour to thicken.

Video

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Notes

Tips For Russian Potato Olivier Salad

  1. You can replace the pickles (fermented cucumbers) with capers or any other pickled vegetable, even sauerkraut. Just make sure you squeeze the juices from the pickles so they don’t add sogginess to the salad.  
  2. Use any kind of meat you like: bacon (without sugar and additives), shredded chicken, fish, crab or shrimp.  
  3. When you mixed all ingredients, taste your Olivier salad and make sure it has a balanced taste. Sometimes the potatoes might be overpowering, or you might be lacking acidity or salt or some crunch. If your flavors are muted, add salt. For more acidity, add more pickles.  
  4. The dressing and all the chopping can be made ahead of time and then combined with the dressing just before serving.  
  5. Allow cooked ingredients to cool before you combine them in the salad.  
  6. The dressing is a replacement for mayo, but you can use mayo if you like.


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Nutrition

Serving: 1cup
|
Calories: 220kcal
|
Carbohydrates: 15.4g
|
Protein: 10g
|
Fat: 13.2g
|
Sodium: 545.8mg
|
Potassium: 255mg
|
Fiber: 2.9g
|
Sugar: 5.3g
|
Vitamin A: 56.3IU
|
Vitamin C: 15mg
|
Calcium: 5.4mg
|
Iron: 7.5mg

The information shown is an estimate provided by an online nutrition calculator.



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Gluten Free Dairy Free Cookbook

284 pages total: 128 gluten free & dairy free wholesome recipes with high quality photos (including paleo, whole30 and vegan recipes: no refined sugar or highly processed foods.



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