Olivier Salad (Russian Salad)

Boil the vegetables until cooked.

Dice the carrots into pea-sized pieces and the potatoes into cubes of roughly 1 cm or half an inch.

Dice the pickled cucumbers and onions into small pieces.

Take a large bowl and add the yogurt, vegan mayo, and pickling vinegar, then stir.

Add black pepper, smoked paprika, and salt to taste, then stir again.

Add all the vegetables except the potatoes into the bowl and stir to combine.

Add the potatoes and stir gently to avoid breaking them apart.

Cover the bowl with clean film and store in the fridge for at least 1 hour before serving, preferably overnight.

Take the salad out of the fridge at least half an hour before serving.

Equipment Needed

Dietary

Allergens