Olivier salad

This is a delicious vegan version of a famous salad. Created in 1860 by the Chef Oliver at the Hermitage in Moscow. Traditionally eaten at New Years in Russia, although popular the world over at any time of the year. It’s quiet simple to make, however, it is important that the vegetables are cut into small cubes.

Serving Size: 4

Ingredients:

• 3 medium-large potatoes, peeled and cut into small cubes
• 4-5 medium-large carrots, peeled and cut into small cubes
• 1 can (15 ounce) 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 1/2 cup plus 1/2 cup soy yogurt
• freshly ground black pepper
• salt to taste

Directions:

1. First step is to prepare the vegetables. It is important that they are small cube shapes.
2. Prepare a saucepan with lightly salted water and bring to a boil.
3. Cook the potatoes until soft, but still solid.
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 springs. You will want 2-3 tablespoons of dill.
10. Make the vegan mayonnaise dressing.
11. We mixed 1/2 cup vegan mayonnaise with 1/2 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 potatoes and carrots 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.