Low Sodium Olivie Salad

Transform your classic potato salad into a heart-healthy masterpiece with this *Low Sodium Olivie Salad*! Packed with wholesome ingredients like tender potatoes, juicy poached chicken breast, vibrant carrots, sweet peas, and tangy dill pickles, this dish is a lighter twist on the beloved Russian salad. The creamy dressing combines low-sodium mayonnaise, zesty Dijon mustard, fresh dill, and a splash of lemon juice, delivering rich flavor without the extra salt. Each bite strikes the perfect balance of creamy, crunchy, and savory, making it an excellent choice for anyone looking for a low-sodium, high-flavor meal. Ideal for potlucks, picnics, or a satisfying side dish, this crowd-pleaser is best served chilled after the flavors have had time to meld together. Healthy, flavorful, and irresistibly satisfying—this salad will quickly become a new favorite!

Nutriscore Rating: 81/100

Prep Time:30 mins

Cook Time:30 mins

Total Time:60 mins

Servings: 6

Ingredients

• 4 medium Potatoes
• 2 large Carrots
• 1 cup Peas
• 4 large Eggs
• 0.5 pound Chicken breast
• 2 large Dill pickles
• 0.5 cup Low-sodium mayonnaise
• 1 tablespoon Dijon mustard
• 2 tablespoons Fresh dill
• 0.25 teaspoon Black pepper
• 1 tablespoon Lemon juice

Directions

Step 1

Start by peeling the potatoes and carrots. Dice them into uniform 1/2 inch cubes for even cooking.

Step 2

Place the diced potatoes and carrots in a pot filled with water. Bring to a boil and cook until fork-tender, about 15-20 minutes. Drain and let them cool.

Step 3

While the potatoes and carrots are cooking, bring a small saucepan of water to a boil. Add the eggs and boil for about 10 minutes until hard-boiled. Drain and place in cold water to cool. Once cooled, peel and chop the eggs.

Step 4

In another pot, bring water to a boil and add the chicken breast. Poach for about 15 minutes or until fully cooked. Remove, let cool, and dice into small pieces.

Step 5

Blanch the peas by adding them to boiling water for about 2 minutes, then drain and rinse under cold water to stop the cooking process.

Step 6

Dice the dill pickles into small cubes.

Step 7

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

Step 8

In a small bowl, mix together the low-sodium mayonnaise, Dijon mustard, chopped fresh dill, black pepper, and lemon juice to create the dressing.

Step 9

Pour the dressing over the salad ingredients and gently mix until everything is well combined.

Step 10

Taste and adjust the seasoning if necessary with more black pepper or lemon juice. Remember to keep it low sodium.

Step 11

Cover and refrigerate the salad for at least 1 hour to allow the flavors to meld together.

Step 12

Serve chilled as a hearty salad course.

Nutrition Facts

Serving size	(1707.9g)

Amount per serving	% Daily Value*
Calories	1972.2

Total Fat 71.5g	0%
Saturated Fat 14.9g	0%
Polyunsaturated Fat 1.3g
Cholesterol 978.4mg	0%
Sodium 1797.6mg	0%
Total Carbohydrate 212.5g	0%
Dietary Fiber 28.9g	0%
Total Sugars 28.4g
Protein 118.2g	0%

Vitamin D 164IU	0%
Calcium 355.9mg	0%
Iron 16.2mg	0%
Potassium 6064.2mg	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: 32.7%

Protein: 24.0%

Carbs: 43.2%