Mediterranean Diet Traditional Russian Olivier Salad

Give a Mediterranean twist to a Russian classic with this vibrant Mediterranean Diet Traditional Russian Olivier Salad! Packed with wholesome ingredients like Yukon Gold potatoes, tender carrots, crisp Persian cucumbers, fresh radishes, artichoke hearts, and hard-boiled eggs, this lighter take on the iconic dish swaps out heavy mayonnaise for a zesty olive oil and Dijon mustard dressing. Fresh dill adds a fragrant herbal note, while the final chill allows the flavors to meld beautifully. This nutrient-packed, mayo-free salad is perfect for potlucks, picnics, or a refreshing lunch option, embodying the best of both Mediterranean and Eastern European cuisines. Serve it chilled and enjoy a dish that’s as healthy as it is delicious!

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 3 medium Yukon Gold potatoes
• 2 medium Carrots
• 1 cup Frozen peas
• 2 medium Persian cucumbers
• 4 medium Radishes
• 3 large Boiled eggs
• 1 cup Artichoke hearts (canned or jarred, packed in water or brine)
• 3 tablespoons Extra virgin olive oil
• 2 tablespoons Fresh lemon juice
• 1 teaspoon Dijon mustard
• 2 tablespoons Fresh dill
• 1 teaspoon Salt
• 0.5 teaspoon Ground black pepper

Directions

Step 1

Peel and dice the Yukon Gold potatoes and carrots into small, uniform cubes.

Step 2

Place the diced potatoes and carrots in a medium-sized pot and cover with water. Add a pinch of salt and bring to a boil. Reduce the heat and simmer for about 10 minutes, or until vegetables are tender but not mushy.

Step 3

In the last 2 minutes of cooking the potatoes and carrots, add the frozen peas to the pot. Drain and let cool completely.

Step 4

While the vegetables are cooking, hard-boil the eggs. Place the eggs in a small pot, cover with water, and bring to a boil. Turn off the heat, cover the pot, and let the eggs sit for 10-12 minutes. Peel and dice the eggs into small pieces once cooled.

Step 5

Dice the Persian cucumbers and radishes into small cubes. Roughly chop the artichoke hearts.

Step 6

In a large mixing bowl, combine the cooked and cooled potatoes, carrots, peas, diced cucumbers, radishes, chopped artichoke hearts, and diced eggs.

Step 7

In a separate small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper to create a light dressing.

Step 8

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

Step 9

Chop the fresh dill and sprinkle it over the salad as a garnish.

Step 10

Refrigerate the salad for at least 30 minutes before serving to let the flavors meld together. Serve chilled.

Nutrition Facts

Serving size	(1657.8g)

Amount per serving	% Daily Value*
Calories	1379.6

Total Fat 63.0g	0%
Saturated Fat 11.9g	0%
Polyunsaturated Fat 3.4g
Cholesterol 727.5mg	0%
Sodium 4174.2mg	0%
Total Carbohydrate 169.2g	0%
Dietary Fiber 34.5g	0%
Total Sugars 29.5g
Protein 50.6g	0%

Vitamin D 177IU	0%
Calcium 400.4mg	0%
Iron 12.8mg	0%
Potassium 4447.1mg	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: 39.2%

Protein: 14.0%

Carbs: 46.8%