Low Fat Traditional Russian Olivier Salad

Delight in the lighter take on a classic with this Low Fat Traditional Russian Olivier Salad, a guilt-free twist on the beloved Russian holiday staple. Packed with wholesome ingredients like tender boiled potatoes, sweet carrots, and vibrant peas, this healthier variation swaps traditional high-fat dressing for a creamy blend of low-fat mayonnaise and tangy Greek yogurt. Featuring hearty cubes of lean chicken breast (or turkey), crunchy dill pickles, and protein-rich hard-boiled eggs, this salad delivers all the flavor and texture you'd expect while keeping it low in calories and fat. Perfect as a chilled side dish or a satisfying light meal, this easy-to-make recipe is a crowd-pleaser that comes together in under an hour. Ideal for festive occasions or a nutritious everyday treat, this low-fat Olivier salad proves that comfort food can be both delicious and health-conscious!

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 6

Ingredients

• 4 medium potatoes
• 2 medium carrots
• 1 cup frozen peas
• 1.5 cups (cubed) low-fat cooked chicken breast (or cooked turkey breast)
• 3 medium (diced) pickles (dill or sour)
• 0.5 cup low-fat mayonnaise
• 0.5 cup low-fat plain Greek yogurt
• 3 large hard-boiled eggs
• 1 teaspoon (or to taste) salt
• 0.5 teaspoon (or to taste) black pepper

Directions

Step 1

Wash the potatoes and carrots thoroughly. Place them in a large pot of water and boil over medium heat for about 20-25 minutes until they are tender when pierced with a fork.

Step 2

While the potatoes and carrots are boiling, hard-boil the eggs in a separate pot. Place the eggs in cold water, bring to a boil, and let cook for 10 minutes. Transfer the eggs to a bowl of ice water to cool.

Step 3

Once the potatoes, carrots, and eggs are cool, peel them. Dice the potatoes, carrots, and eggs into small, uniform cubes and set aside.

Step 4

Cook the frozen peas by steaming or boiling them for 2-3 minutes, then drain and let them cool completely.

Step 5

Dice the cooked chicken breast (or turkey breast) into small cubes, ensuring they match the size of the vegetable cubes for uniform texture.

Step 6

Dice the pickles into small cubes. Place them in a strainer or pat them dry with paper towels to remove excess moisture, which can make the salad watery.

Step 7

In a large mixing bowl, combine the diced potatoes, carrots, eggs, chicken, pickles, and peas.

Step 8

In a separate small bowl, mix together the low-fat mayonnaise and Greek yogurt. Add salt and black pepper to taste.

Step 9

Gently fold the mayonnaise-yogurt dressing into the salad, ensuring all the ingredients are evenly coated.

Step 10

Cover the salad and let it chill in the refrigerator for at least 1 hour before serving to allow the flavors to meld.

Step 11

Serve the Low Fat Russian Olivier Salad chilled as a side dish or light meal. Enjoy!

Nutrition Facts

Serving size	(1871.7g)

Amount per serving	% Daily Value*
Calories	2150.8

Total Fat 60.6g	0%
Saturated Fat 14.8g	0%
Polyunsaturated Fat 19.2g
Cholesterol 967.5mg	0%
Sodium 4086.0mg	0%
Total Carbohydrate 223.5g	0%
Dietary Fiber 29.8g	0%
Total Sugars 33.9g
Protein 177.5g	0%

Vitamin D 168.8IU	0%
Calcium 485.2mg	0%
Iron 18.2mg	0%
Potassium 6476.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 25.4%

Protein: 33.0%

Carbs: 41.6%