Low Sodium Traditional Russian Olivier Salad

Delight in a refreshing twist on a classic with this Low Sodium Traditional Russian Olivier Salad, a heart-healthy take on the beloved Slavic dish. Packed with vibrant, bite-sized vegetables like tender potatoes, sweet carrots, and crisp cucumbers, this salad boasts a harmonious medley of textures and flavors. Lean, unsalted cooked chicken breast and hard-boiled eggs enhance the protein profile, while low sodium pickles and a creamy dressing made from plain Greek yogurt and low sodium mayonnaise provide tangy, guilt-free richness. Frozen peas and fresh dill round out this nutrient-rich dish that's perfect as a light lunch or crowd-pleasing side. Ready in under an hour and chilled to perfection, this low sodium Olivier salad proves that healthy eating doesn't mean sacrificing flavor.

Nutriscore Rating: 81/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 6

Ingredients

• 3 medium Potatoes
• 2 medium Carrots
• 1 cup Frozen peas (unsalted)
• 2 small Cucumbers (fresh)
• 4 large Hard-boiled eggs
• 2 medium Low sodium pickles
• 1 cup Cooked chicken breast (unsalted)
• 0.5 cup Plain Greek yogurt (unsalted and unsweetened)
• 0.25 cup Low sodium mayonnaise
• 1 tablespoon Fresh dill (optional, for garnish)
• 0 Black pepper (optional, to taste)

Directions

Step 1

Peel and dice the potatoes and carrots into small, bite-sized cubes.

Step 2

Bring a large pot of water to a boil. Add the diced potatoes and carrots, and cook until they are tender but firm, approximately 10-12 minutes. Drain and let cool completely.

Step 3

In a small saucepan, bring water to a boil. Cook the frozen peas for 2-3 minutes, then drain and rinse with cold water to stop the cooking process.

Step 4

Dice the fresh cucumbers, low sodium pickles, and cooked chicken breast into small cubes. Set aside.

Step 5

Peel the hard-boiled eggs and chop them into small pieces.

Step 6

In a large mixing bowl, combine the boiled potatoes, carrots, peas, cucumbers, pickles, chicken breast, and eggs. Mix gently to avoid mashing the ingredients.

Step 7

In a small bowl, whisk together the plain Greek yogurt and low sodium mayonnaise to form the dressing. Add black pepper to taste, if desired.

Step 8

Pour the dressing over the salad and gently mix until all ingredients are evenly coated.

Step 9

Cover and chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together.

Step 10

Garnish with freshly chopped dill, if desired, and serve cold.

Nutrition Facts

Serving size	(1723.5g)

Amount per serving	% Daily Value*
Calories	1974.3

Total Fat 74.8g	0%
Saturated Fat 15.6g	0%
Polyunsaturated Fat 3.8g
Cholesterol 1058.2mg	0%
Sodium 686.9mg	0%
Total Carbohydrate 181.9g	0%
Dietary Fiber 28.5g	0%
Total Sugars 31.2g
Protein 139.0g	0%

Vitamin D 212.5IU	0%
Calcium 429.2mg	0%
Iron 16.3mg	0%
Potassium 5375.5mg	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: 34.4%

Protein: 28.4%

Carbs: 37.2%