Jersey Potatoes Russka Salata Vegan Recipe

Russka Salata (Oliver Salad) is a traditional salad dish is in Russian Cuisine. It is a staple dish at festive meals, birthday events or new year celebrations. You can use my plant based mayonnaise recipe for this too. I think it makes a great salad for bbq’s or picnics. With some homemade bread this vegan salad recipe will impress your friends with something new and delicious that they will be raving about for days.

Vegan Russka Salata Recipe

  • Servings: 6
  • Difficulty: easy
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    For the Creamy Jersey Potato Salad:
  • approx 13 Jersey Royal potatoes (500g cooked weight)
  • 1 carrot, peeled and diced
  • 30g green peas
  • 70g sweetcorn
  • 1 tbsp gherkins, finely diced
  • ½ small red onion, finely diced
  • 60g plant mayonnaise
  • 3 tbsp plant yoghurt
  • 1 tbsp dijon mustard
  • 1 tbsp apple cider vinegar
  • salt and pepper to taste
  • 2 tbsp chives, chopped


  1. Start off by washing your jersey potatoes thoroughly and boil until super soft. Peel and dice your carrots and blanch along with the peas and set aside.
  2. Once cooked, drain the potatoes and get a beautiful semi flat plate out and put them all onto the plate. Dice the cooked potatoes directly onto the plate and mash with a fork until mashed but still with a bit of bite.
  3. Fold in the yogurt and mayonnaise and add salt and pepper to taste. Then add the blanched, diced carrots, peas, sweetcorn, chopped gherkins and finely chopped red onion.
  4. Mix together and then add mustard, apple cider vinegar and some more salt & pepper until combined. With a fork, flatten the potato salad out (old school style) like my grandma used to too and add an extra layer of mayonnaise for good measure and sprinkle with chives.
  5. Get a big chunk of bread and load up with potato salad and enjoy!

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