Egg-Free Olivier Salad with Adyghe Cheese

An excellent Olivier can be prepared even without eggs and sausage. Indian black salt will add an eggy taste; it is a fundamental ingredient in salad dressing. Turmeric will give a slight yellow tint. It is also important to take tasty cucumbers, preferably pickled or market cucumbers. To enhance the nutritional value of the salad, you can add finely chopped Adyghe cheese. This salad should not be stored for more than a day.
cook time: 45 min
Owen Truitt
Egg-Free Olivier Salad with Adyghe Cheese

Nutrition Facts (per serving)

241
Calories
21g
Fat
10g
Carbs
3g
Protein

Ingredients (4 portions)

For the base::

Potato 650 g
Carrot 150 g
cucumbers 370 g
Green pea 300 g

For mayonnaise::

Salt to taste
Ground black pepper to taste
Lemon juice 1 tbsp
Sour cream 200 g
Vegetable oil 30 g
Turmeric to taste
Ready mustard 300 tsp

Recipe instructions

Step 1

Step 1
How to make a vegetarian Olivier salad? Prepare the vegetables for the salad base. They should all be the same temperature.

Step 2

Step 2
Cut the potatoes into small cubes.

Step 3

Step 3
Add boiled carrots, also chopped into small cubes.

Step 4

Step 4
Add chopped cucumbers.

Step 5

Step 5
Top with canned peas to suit your taste. Toss the salad and set aside. It is better to dress the salad immediately before serving.

Step 6

Step 6
To prepare the dressing, combine all the ingredients from the “for mayonnaise” group. Indian black salt is a MUST, it will give the taste of boiled egg yolk. For spices, add a little turmeric and ground black pepper.

Step 7

Step 7
Stir mayonnaise.

Step 8

Step 8
Dress the salad. Taste and adjust by adding salt if necessary. It is better to do this at the end, taking into account the addition of black salt (it is also salty) and the salinity of the cucumbers. Serve the finished salad immediately.

Additional rubrics

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