This light and fresh version of the classic Olivier salad is made without mayo. Instead, chickpeas and firm yoghurt create a lighter, more refreshing sauce.
Olivier salad is a cherished speciality in Croatia, especially during festive occasions like Easter and New Year’s Eve. It’s a popular addition to Easter breakfast, often served alongside cooked ham, cottage cheese, spring onions, and bread. You might also find it gracing tables alongside pork roast for Christmas or New Year’s Eve celebrations.
While many enjoy the creamy richness of traditional Olivier salad, thanks to its mayonnaise base, some of us find it a bit too heavy.
That’s why I decided to give this classic recipe a lighter twist by creating a mayo-free version. A delicious blend of chickpeas, firm yoghurt, mustard, and lemon juice gives this salad a lighter, more refreshing character, which I love.
The chickpea yoghurt sauce slightly resembles mayo, but I wouldn’t necessarily compare the two.
Even though I didn’t want to imitate the classic, I was still curious about what mayo enthusiasts would say about this version. Does it measure up?
I gave it to a few family members who take mayo very seriously, and they loved it! They not only liked the taste but also found it much more digestion-friendly than the original recipe. Success!
WHERE DOES OLIVIER SALAD COME FROM?
The original salad was supposedly invented in the 1860s by Lucien Olivier, a Russian chef of Belgian and French descent. He owned Hermitage Restaurant, a well-known gourmet destination in Moscow’s centre. The salad quickly became a favourite among the restaurant’s regular customers and the restaurant’s signature dish.
Today’s Olivier salad is only a simplified version of the original, but extremely popular, especially among Eastern European countries.
In Croatia, Olivier salad is called the French salad, probably because of Olivier’s heritage.
There is also a version called the Russian salad, similar to the Olivier salad, but with the addition of ham.
Now, you have the chance to try my version, the refreshing, no-mayo Olivier salad. I can’t wait to hear your impressions!
REASONS TO LOVE OLIVIER SALAD
Higher in protein and lower in fat: Thanks to the combination of chickpeas and firm yoghurt, this salad has more protein and fibre and less fat compared to the classic version. Additionally, it packs more nutrients and fewer calories, making it a “healthier” side dish option.
Easy to make: While it involves a bit of dicing and cooking, this salad recipe is straightforward and forgiving. There’s little that can go wrong. If dicing isn’t your forte, choose a frozen vegetable mix. Yet, for optimal taste, I recommend using fresh carrots and potatoes. Frozen peas work best in this recipe.
Meal prep-friendly: This Olivier salad tastes even better the next day as the flavours meld together. You can easily prepare it in advance, keep it in an airtight container in the fridge, and enjoy it within 3-4 days.
INGREDIENTS FOR OLIVIER SALAD
For the salad:
- Frozen peas
- Raw carrots
- Raw potatoes (waxy potatoes with smooth outer skin and creamy, firm and moist flesh)
- Gherkins
- Apple (crisp and sweet variety)
- Eggs
For the sauce:
- Cooked chickpeas (home-cooked or canned option)
- Aqua faba (chickpea cooking water)
- Firm yoghurt (full-fat)
- Dijon mustard
- Lemon juice
- Salt
HOW TO MAKE THE OLIVIER SALAD
1. Boil the eggs
Take eggs out of the fridge 20-30 minutes before cooking to allow them to come to room temperature. This will ensure even cooking.
Heat a pot with enough water to cover the eggs. Once the water boils, lower the heat to a gentle simmer. Carefully lower the eggs with a spoon. Boil them on a constant, gentle simmer for 12 minutes.
Once cooked, transfer the eggs to a bowl of icy water to stop the cooking process. Leave them in the water for 10 minutes to cool down.
2. Steam vegetables
Add water to a pot with a steamer insert, ensuring it does not touch the insert.
Give potatoes and carrots a good rinse and dry well. Peel them if desired, but it is not necessary. Cut both potatoes and carrots into small, even dice.
Once the water has come to a boil, add the potatoes, carrots, and peas to the steamer insert. Steam veggies for 6-8 minutes or until tender but not mushy.
While the veggies steam, prepare another bowl of ice-cold water. Once the vegetables are fork-tender, transfer them to the ice-cold water for 2 minutes to halt cooking. Drain the vegetables well and set them aside.
3. Prepare the sauce
Strain the cooked chickpeas, keeping the cooking water aside. Add all the required ingredients for the chickpea yoghurt sauce in a stand blender. Blend on high speed until it reaches a smooth consistency.
4. Prepare the rest of the ingredients
Dice gherkins: Drain gherkins and cut them into even dice of similar size as carrots and potatoes.
Peel and dice eggs: To peel eggs easily, start by tapping them gently with the back of a spoon, creating a mosaic pattern all over the shell. The more cracks you make, the easier it is to peel off the shell. Peel the eggs by holding them underwater. Once the eggs are peeled, cut them into small dice.
Dice apples: Wash and dry apples and cut them into dice of similar size. I like to leave the peel on, but if you wish, you can peel them before dicing.
5. Combine the elements
Combine all the prepared elements in a large bowl and drizzle with the chickpea yoghurt sauce. Toss well to coat evenly.
HOW TO SERVE THIS NO-MAYO OLIVIER SALAD
For the best flavour and texture, store freshly prepared salad in an airtight container in the fridge for a few hours or overnight. This helps the flavours meld and the sauce to thicken.
With time, the sauce can slightly split. But don’t worry, that is not a problem. Simply mix the salad before serving to allow the texture to blend back together smoothly. This will ensure that every bite is delicious and perfectly balanced.
Serve the salad for Easter breakfast alongside cooked ham, freshly toasted bread, fresh cottage cheese, and more. Enjoy your meal!
SEARCHING FOR MORE NUTRITIOUS SALAD IDEAS
Fennel, orange and freekeh salad
