Olivier salad – creamy, tangy potato salad without mayo and dairy. This is a Russian inspired potato salad recipe tweaked to be healthier, lighter, safely dairy free and mayo free. This Russian potato salad is perfect as a side dish, as a burrito filler, or even a make-ahead lunch or dinner. Make sure to check out the how-to video!
This post may contain affiliate links. To read the disclaimer policy See This.
This no mayo potato salad, unlike American potato salad has a lot more refreshing ingredients and has fun pops of flavors. Its a recipe you should definitely try!
Olivier Salad aka Russian Potato Salad
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.
Later the Olivier salad became so famous that many countries started doing their own version. The most expensive ingredients were removed and replaced by cheaper ones as not everyone had access to caviar and expensive cuts of meat.
Olivier Salad Ingredients
Even though the modern Olivier salad is much different from its original preparation, it will forever be the most iconic Russian salad. My version of no mayo potato salad is a little different than the Olivier salad and some ingredients have been replaced because they’re healthier, allergy friendly and lighter on the stomach.
The recipe consists of:
- steamed (or boiled) potatoes, carrots, eggs
- green peas (frozen or fresh)
- celery stalks
- red radishes
- dill pickles (homemade preferably)
- some chopped meat (which is totally optional)
- a mayonnaise like dressing (similar to a honey mustard sauce – dairy and mayo free)
The Russian potato salad is usually dressed with mayonnaise but I decided to replace it with a lighter (with similar consistency) sauce, made from scratch. Basically a potato salad recipe without mayo.
A also have a shrimp potato salad version in my cookbook, if you want to check it out.
Potato Salad Without Mayo
The traditional olivier salad is dressed with mayonnaise, but I decided to make a lighter dressing without mayo. I’m trying to avoid commercial mayo because it usually has a bunch of preservatives to the mix, so the mayo last months or even years in the fridge.
The Idea of making a homemade mayo with raw eggs doesn’t appeal to me either.
I also thought about making an avocado based dressing like I did for this Whole30 Coleslaw Recipe but it would give some green hues to the salad. So no.
I decided to come up with an alternative: still creamy, light in color, tasty, egg free, gluten and dairy free – that tastes like a honey mustard sauce but healthier.
See video below for instructions!
Why You Should Try This Olivier Salad
- It’s great for potlucks, large family gatherings, and holidays, as it makes a lot.
- Easy to make in advance and tastes even better the next day
- It can be easily adapted to whatever you have in the kitchen
Russian Potato Salad – Tips & Variations
- 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. [space_20]
- Use any kind of meat you like: bacon (without sugar and additives), shredded chicken, fish, crab or shrimp. [space_20]
- 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. [space_20]
- All the chopping can be made ahead of time and then combined with the dressing just before serving. [space_20]
- Allow cooked ingredients to cool before you combine them in the salad. [space_20]
- Also make sure you don’t use store bought pickles made with white vinegar, sugar and preservatives. The ingredient list should be simple: cucumbers, water, garlic, salt and dill. It’s even better if you can make your own.
How To Store This No Mayo Potato Salad
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.
Other Healthy Salads To Try:
Olivier Salad (Russian Potato Salad) Without Mayo And Dairy
- 3 large red skinned potatoes - cooked and diced
- 2 medium carrots - cooked and diced
- 3 medium eggs - cooked and chopped
- 2 medium dill pickles - diced
- 3/4 cup frozen peas - thawed
- 2 small celery stalks - chopped
- 6 medium red radishes - chopped
- 1 cup of meat - I used bacon (4 chopped slices) – sugar and preservative free
The Dressing (Mayo Replacement)
- 1/4 cup avocado oil
- 3 tbsp non dairy yogurt, unsweetened - I used coconut
- 2 tbsp white beans - cooked
- 2 tbsp apple cider vinegar - or lemon juice
- 1 tbsp stone ground mustard
- 1 tsp hemp seed butter - or any nut / seed butter you like
- 1/2 tsp sea salt
- 1/2 tsp onion powder
- 1/2 tsp onion powder
- 1/2 tsp arrowroot powder - optional, for more thickness
- 1 tbsp honey or maple syrup - optional
- 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.
- 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.
- Use any kind of meat you like: bacon (without sugar and additives), shredded chicken, fish, crab or shrimp.
- 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.
- The dressing and all the chopping can be made ahead of time and then combined with the dressing just before serving.
- Allow cooked ingredients to cool before you combine them in the salad.
- The dressing is a replacement for mayo, but you can use mayo if you like.
The information shown is an estimate provided by an online nutrition calculator.
Enjoy the Olivier 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!