Egg Salad – Vegetarian Style Salad Olivier

Salad Olivier (vegetarian)


Egg Salad – Vegetarian Style Salad Olivier

Recipe Description

A vegetarian version of the traditional Salad Olivier. A simple appetiser or sandwich filling, served with Nun Barbari or on a long roll.


  • 8 eggs
  • 1kg 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


  1. Hard boil the eggs for about 10 minutes and leave to cool.
  2. Peel eggs and finely mash.
  3. Peel and and cut potatoes into quarters.
  4. Boil with about 1 tsp salt in enough water to just cover until tender, then mash and leave to cool.
  5. Place dill cucumber in the bowl of a food processor and process till roughly chopped.
  6. Tip into a large bowl and stir in the mashed potatoes and eggs.
  7. Stir the mayonnaise through and add salt and pepper to taste.
  8. Gently stir through the green peas.
  9. 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.
Article Categories:
Salads · Side Dishes · Vegetarian

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