Salad Olivier (vegetarian)

Egg Salad – Vegetarian Style Salad Olivier

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Salad Olivier (vegetarian)

Egg Salad – Vegetarian Style Salad Olivier

A vegetarian version of the traditional Salad Olivier. A simple appetiser or sandwich filling, served with Nun Barbari or on a long roll.
5 from 1 vote
Prep Time 1 hr
Total Time 1 hr
Course Appetizer, Side Dish
Cuisine Persian
Servings 6 servings
Calories 600 kcal


  • 8 eggs
  • 1 kg potatoes
  • 1 cup cooked frozen green peas
  • 6 dill cucumbers Kheeyar Shoor
  • 3/4 cup mayonnaise
  • salt and pepper
  • Extra mayonnaise and dill cucumber to decorate


  • Hard boil the eggs for about 10 minutes and leave to cool.
  • Peel eggs and finely mash.
  • Peel and and cut potatoes into quarters.
  • Boil with about 1 tsp salt in enough water to just cover until tender, then mash and leave to cool.
  • Place dill cucumber in the bowl of a food processor and process till roughly chopped.
  • Tip into a large bowl and stir in the mashed potatoes and eggs.
  • Stir the mayonnaise through and add salt and pepper to taste.
  • Gently stir through the green peas.
  • To serve, tip into a flat dish similar to a lasagne dish, and smooth the surface. Spread with extra mayonnaise and decorate with the dill cucumbers, sliced lengthwise.


Calories: 600kcalCarbohydrates: 35gProtein: 13gFat: 46gSaturated Fat: 8gPolyunsaturated Fat: 25gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 241mgSodium: 956mgPotassium: 925mgFiber: 6gSugar: 4gVitamin A: 658IUVitamin C: 44mgCalcium: 98mgIron: 3mg
Keyword Chicken
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