Vegetarian Olivier
6 servings
60 minutes
Vegetarian Olivier is a modern interpretation of the classic Russian salad traditionally made with meat. In this version, animal products are replaced with Adyghe cheese, which adds a delicate texture and a light nutty note. Pickles provide a pleasant tanginess, while green peas add freshness. The dressing of mayonnaise and sour cream makes the salad juicy and rich. It is the perfect dish for a festive table that will delight vegetarians and surprise lovers of traditional flavors. Olivier can be served as a standalone dish or as a side, and its delicate, slightly spicy taste pairs excellently with crispy bread or toast.
1
Boil the potatoes and carrots. Peel them. Cut the vegetables into small cubes and put them in a large container.
- Potato: 500 g
- Carrot: 250 g
2
Cut the cheese and cucumbers into cubes and add them to the potatoes and carrots.
- Pickled cucumbers: 3 pieces
- Adyghe cheese: 150 g
3
Dress the salad with mayonnaise and sour cream and mix.
- Mayonnaise: to taste
- Sour cream: to taste
4
Add spices and salt and mix carefully again.
- Kala namak (black salt): 1 teaspoon
- Ground black pepper: to taste
