The famous ensaladilla rusa, also known as Olivier salad, is a typical dish in many European countries, especially in Spain. However, it is said that it originated in 1860 in Moscu, giving it it’s famous name.

Even though there are many alternative recipes, within the vegan options you can choose to add any of the following: capers, olives, red pepper, or chopped celery. Another variation that is very original, includes chopped beetroot – which dyes the whole salad in pink!

Vegan ensaladilla rusa is a very easy and fresh entry dish, and it’s usually prepared as an entreé or served with other small dishes as tapas.

This vegan ensaladilla rusa recipe is ideal to have ready to go on a summer lunch. It can be prepared in advance, and lasts a couple of days in the fridge. In fact, I recommend preparing it the night before so it’s very cold.



  • 1 cup of frozen peas
  • 1 big carrot
  • 2 potatoes
  • 2 tbp of vegan mayo
  • A bit of soy milk
  • Salt and pepper


  • Put the potatoes in a pan with cold water, together with the chopped carrot. Heat the water and, when it starts boiling, cook for 5 minutes. When there are 2 minutes left to count the 5, add the frozen peas. It is important not to cook them all together, otherwise the peas will be overcooked. The veggies need to be cooked, but not mashed. Drain all the water and let it cool down.
  • When the veggies are cool and ready, mix them in a bowl with the vegan mayo and add a tiny bit of soy milk so the mix is lighter and you don’t need to use so much mayo. Add salt and pepper.
  • Put the salad in the fridge for at least 2 hours and serve with cherry tomatoes and breadsticks. Super yummy!

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