Creamy Potato and Vegetable Salad – A Simple Twist on the Traditional Olivier Salad
Creamy potato and veggie salad – no meat, just carrots, cucumbers, and sweet peppers. A simple, delicious take on the traditional Olivier salad.
Creamy Potato and Vegetable Salad
Course: AppetizersCuisine: RomanianDifficulty: Easy8
servings50
minutes25
minutes220
kcal1
hour10
minutesPotato and veggie salad is, without a doubt, one of the classic holiday dishes. But like many traditional recipes, it often ends up being adapted to everyone’s taste. This is my version: no meat and no peas, but just as creamy, balanced, and flavorful.
It’s not a fancy reinterpretation, just the way i like to enjoy it. With well-cooked, finely chopped vegetables, just the right amount of mayonnaise, and a familiar taste that brings back memories of festive meals. It’s the kind of salad that works perfectly on a holiday appetizer platter, but it’s just as good on an ordinary day, when you’re craving something classic but a little lighter.
If you’re the type who secretly skips the meat or peas in olivier salad, this recipe might be just your style. And if not, it’s still a different take worth trying at least once.
Ingredients
- makes about 2 bowls (~450 g each, approx. 900 g salad)
400 g potatoes (weighed raw)
200 g carrots (weighed raw)
3–4 pickled cucumbers (about 150 g)
200 g pickled sweet peppers
4–5 eggs (for the mayonnaise)
salt, to taste
a little lemon juice or juice from the pickles (optional)
Preparation method
- A little tip
Let the cooked vegetables cool completely before mixing, then chop them finely and evenly for that classic olivier salad flavor.
- Potatoes and carrots are boiled in their skins in lightly salted water until cooked through but still firm. Let them cool completely, then peel and cut into small, evenly sized cubes. Pickled cucumbers and sweet peppers are also cut into cubes and drained very well to prevent the salad from becoming watery.
- The chopped vegetables are placed in a large bowl, then add the mayonnaise and, optionally, mustard. Gently mix until all the ingredients are well combined. Season with salt, and if needed, a little pickle juice or lemon juice to taste.
- A little trick for a beautiful presentation is to line your bowls with plastic wrap, then add the salad and press it gently so it takes the desired shape. Wrap the salad and keep it chilled until serving, or at least for one hour. Before serving, invert the bowl onto a platter, carefully remove the plastic wrap, and the salad will hold its shape perfectly, ready for decoration.
- The salad is decorated with the remaining mayonnaise, boiled egg whites, pickles, and sprigs of dill, according to your preference. Serve it with fresh homemade bread, and it goes wonderfully alongside meatballs or roast, why not. This is the kind of salad I absolutely love for its flavor—not exactly simple, but definitely memorable.
I hope you enjoy this recipe and find it helpful whenever you’re craving something delicious!
