Low Sodium Olivier Salad

Brighten up your table with this delicious and heart-healthy Low Sodium Olivier Salad, a lighter twist on the classic Russian favorite. Packed with tender potatoes, sweet carrots, vibrant green peas, and juicy chicken breast, this salad gets a tangy upgrade with a creamy Greek yogurt dressing flavored with Dijon mustard, lemon juice, and fresh dill. Low sodium pickles add a satisfying crunch without the extra salt, making this recipe perfect for those watching their sodium intake. Ready in just under an hour, this nutrient-rich and protein-packed salad is perfect for potlucks, family meals, or as a refreshing lunch. Serve it chilled for a delightful, guilt-free indulgence that marries tradition with a modern, health-conscious spin!

Nutriscore Rating: 82/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 6

Ingredients

• 3 medium Potatoes
• 2 medium Carrots
• 1 cup Frozen Green Peas
• 4 small Low Sodium Pickles
• 1 cup Cooked Chicken Breast
• 2 large Eggs
• 1 cup Plain Greek Yogurt
• 1 tablespoon Dijon Mustard
• 1 tablespoon Lemon Juice
• 1 tablespoon Fresh Dill
• 0.5 teaspoon Black Pepper

Directions

Step 1

Peel and dice the potatoes and carrots into small cubes.

Step 2

Place the diced potatoes and carrots in a medium pot, cover with water, and bring to a boil over high heat.

Step 3

Reduce heat and simmer for about 10 minutes or until tender but firm.

Step 4

While the potatoes and carrots are cooking, boil the eggs in a small pot for 10 minutes until hard-boiled.

Step 5

In the last 2 minutes of cooking the potatoes and carrots, add the frozen peas to the pot to blanch.

Step 6

Drain the vegetables and peas in a colander and set aside to cool.

Step 7

Once eggs are cooked, drain and place them in a bowl of cold water to cool. Once cool, peel and dice them.

Step 8

Dice the low-sodium pickles and the cooked chicken breast into small cubes and set aside.

Step 9

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

Step 10

In a separate small bowl, mix together the Greek yogurt, Dijon mustard, lemon juice, and chopped fresh dill to make the dressing.

Step 11

Season the dressing with black pepper.

Step 12

Pour the dressing over the salad and gently mix with a spatula until the ingredients are thoroughly combined.

Step 13

Cover the salad and refrigerate for at least 30 minutes to allow flavors to meld before serving.

Step 14

Garnish with additional dill if desired and serve chilled.

Nutrition Facts

Serving size	(1469.2g)

Amount per serving	% Daily Value*
Calories	1395.0

Total Fat 25.3g	0%
Saturated Fat 8.3g	0%
Polyunsaturated Fat 0.3g
Cholesterol 539.9mg	0%
Sodium 873.5mg	0%
Total Carbohydrate 174.5g	0%
Dietary Fiber 25.8g	0%
Total Sugars 31.7g
Protein 117.1g	0%

Vitamin D 82IU	0%
Calcium 540.0mg	0%
Iron 12.8mg	0%
Potassium 4553.2mg	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: 16.3%

Protein: 33.6%

Carbs: 50.1%