Vegetarian Olivier salad

Vegetarian Olivier salad is a fresh reinterpretation of the classic meatless dish, which retains its beloved flavour but becomes lighter and healthier. In this recipe, sausage is replaced with boiled beans or chickpeas, and mayonnaise is replaced with a homemade yoghurt-based sauce with mustard and lemon juice. The salad is tender, fragrant and suitable even for those who follow a fasting or vegetarian diet.

The combination of classic ingredients — potatoes, carrots, peas and pickled cucumbers — with a vegetable dressing creates a wonderful balance of flavours. The dish is suitable for both a festive table and an everyday menu. And most importantly, it can be prepared in advance and will taste even better the next day.

Try adding a little lemon juice or chopped dill — these small touches will make the familiar taste even brighter.

Variations

With chickpeas or green lentils instead of sausage.

With tofu or smoked cheese for more satisfaction.

With avocado instead of some of the potatoes.

With olive oil and mustard instead of yoghurt for a vegan version.

Secrets of tenderness and taste

Boil the vegetables in their skins to preserve their structure.

Cool all ingredients before mixing.

Add the dressing just before serving so that the salad does not release its juices.

Tips on ingredients

Potatoes — it is better to choose varieties that do not boil down.

Yoghurt — thick, natural, without additives.

Cucumbers — medium saltiness, not too sour.

Greens — fresh, finely chopped.

Small culinary nuances

Chill the salad in the refrigerator for at least 1 hour before serving.

If you want to keep the salad longer, store the dressing separately.

The taste becomes more harmonious a few hours after preparation.