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Easy Vegan Russian Salad Sandwich

Easy Vegan Russian Salad Sandwich

This Easy Vegan Russian Salad Sandwich is creamy, crunchy, and so satisfying!
Now if you don’t know what Russian Salad is – it’s also known as Olivier salad.
Olivier salad is a traditional salad dish in Russian cuisine, which is also popular in other post-Soviet countries, many European countries, Iran, Israel, Mongolia, and also throughout Latin America.

I personally grew up eating this salad, it’s just bringing so many memories. The other day my mum made some and send me a picture, and I immediately craved it….but who do I make it Vegan?
Traditionally, Russian salad is made with Ham and mayonnaise! Which are obviously not vegan….and not very healthy!

So I decided to simply keep the ham out, and use a little bit of vegan mayo (which again, not healthy but I NEEDED THE FIX)

The traditional Russian salad consists of:

1. Potatoes

2. Peas

3. Carrots

4. Gherkins

5. Mayo

6. Ham

If we leave the mayo and ham out – it is pretty healthy food in there! Now, if you are worried about the mayo, I would recommend using plain vegan yogurt, or sour cream. But believe me, to truly experience the Russian salad, it has to have MAYO in it!

There is a way of making this healthier, by simply using white beans to make your own healthy protein ‘mayo’ I have left the option and the recipe for it down at the Notes! But before you do make it healthier, just try it first with the classical mayo, so you can get a real taste of the traditional Russian salad! And besides, we all need some comfort junk food every once and a while after all…

Traditionally, it’s eaten as a salad or a side dish, but I wanted to be really naughty and stuffed it inside a sandwich – the result – freaking banging! Unhealthy ASF, but man it was worth the calories!

More Vegan Salad Recipes:

1. Easy Creamy Vegan Broccoli Raisin Salad
2. Tomato Black Bean Salad With Cumin Dressing
3. Easy Vegan Potato Salad (No Mayo)

Do let me know how you found this Easy Vegan Russian Salad Sandwich though! And if there was anything you tried or something that worked better…Do drop me a comment below, or you can find me/message me directly on Instagram, Pinterest, YouTube, or Facebook! I love seeing what my lovely readers think of my recipes!

Also, I would really appreciate if you check out my very first E-Book, it’s a 70-page book, full of beautiful, easy, and delicious vegan dishes! Click HERE to find out more!


Serves 6

2 large potatoes

2 large carrots

½ lb / 7 oz / 200 gr tinned green peas

4-5 picked gherkins

1/2 cup/ 115g of Vegan Mayonnaise


1. Bring a large pot of water to boil.
Peel the carrots and the potatoes and dice them into ½ inch (about 1 cm) cubes.
Cook carrot cubes first into the boiling water for about 5 minutes. Fish them out with a slotted spoon, drain, and let cool.  Now cook the potatoes, this takes roughly 7-12 minutes (it depends on the quality of the potatoes). Fish them out with a slotted spoon, drain, and let cool.

2. Dice up the cooled potatoes, carrots, as well as the gherkins. Mix all the ingredients together in a bowl. Taste and add more salt if needed.
Refrigerate before serving.

If you do want to make this recipe healthier, make your own protein ‘mayo’:

1 cup / 7 oz / 200 gr cooked cannellini beans, rinsed and patted dry
4 tablespoons olive oil
6 tablespoons water
1 tablespoon apple cider vinegar (or white vinegar)
1 teaspoon fine grain sea salt
¼ teaspoon black pepper
1 small bunch of fresh dill, chopped

Literally blend all the ingredients together and mix with your veggies!

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