Olivier Salad

Olivier Salad

If you've ever wondered how to use up vegetables after making vegetable stock, Olivier Salad is a nice solution for that. Many cultures have their own versions of this salad and call it a host of different names; from Russian salad, to Winter salad, French salad, Vegetable salad, and so on. Recipes vary slightly from region to region, and I've chosen to add chickpeas to introduce a plant-based protein and create a complete meal out of it.

The recipe produces a generous amount of salad so this is an ideal side for large dinners or potlucks.  If there are leftovers it also makes a great lunch meal on its own, or spread on toast.

Olivier Salad

Olivier Salad


Makes about 10 cups of the salad

Prep time

Active time:

Total time:

How it's made

Note: All preparation steps up to Salad Assembly should be done the night before.


2 tbsp vegetable oil


Heat the oil in a large pot over medium - high heat.


1 large yellow onion, diced


Add the onion and cook for about 5 minutes, until translucent.


1 inch long piece of ginger, peeled and shredded


Add and cook for another minute.


10 cups of water


Add vegetables and bring to boil. Set the heat to medium and cook for about 20 minutes, or until all vegetables are cooked enough that a fork presses easily through them, but make sure not to overcook them. Remove vegetables from the pot and rinse them under cold water. Place in a bowl and let cool over night. The leftover broth can be used to make Homemade Vegetable Broth and Dumpling Soup (skip the vegetable cooking part in that recipe if you are doing this), or strain it and use as broth in other recipes.

6 carrots, whole

4 medium parsley roots, whole

1 large celery root, cut into large chunks

5 medium - small russet potatoes, quartered

Salad Assembly
Cut all cooked vegetables into ¼ inch pieces and place in a large bowl.

10 large pickles, diced


Dice pickles and add them to the vegetables.


1 14oz can (1½ cups) of chickpeas, rinsed


Add chickpeas to the above ingredients.


1½ cups vegan mayonnaise


Add to the bowl and mix well. Place in the fridge to cool for at least 30 minutes.

1 tsp salt

½ tsp pepper

Helpful tips

The salad can be kept in the fridge for up to 4 days. This is a great side to many meals such as Burger CupsBlack Bean Quinoa BurgersSmoked Tofu and Hummus Sandwich or Leek and Mushroom Stuffed Phyllo Pockets.

I also enjoy spreading this salad over a piece of toast for a light lunch.