Low Fat Traditional Russian Olivier Salad
A lighter spin on a hearty classic, this Low Fat Traditional Russian Olivier Salad captures all the comforting flavors of the original while reducing the calorie count. Featuring a colorful medley of tender potatoes, sweet carrots, vibrant peas, and juicy cubed chicken breast (or turkey), this salad is enhanced with tangy pickles and creamy yet guilt-free dressing made from low-fat mayonnaise and Greek yogurt. Hard-boiled eggs add richness and texture to this dish, making it a satisfying choice for picnics, holiday gatherings, or a refreshing side dish any night of the week. Ready in under an hour, this healthy Russian potato salad is a perfect balance of simplicity and flavor, designed for those seeking a lighter way to enjoy traditional Eastern European cuisine.
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Recipe Information
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
Instructions
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.
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.
Once the potatoes, carrots, and eggs are cool, peel them. Dice the potatoes, carrots, and eggs into small, uniform cubes and set aside.
Cook the frozen peas by steaming or boiling them for 2-3 minutes, then drain and let them cool completely.
Dice the cooked chicken breast (or turkey breast) into small cubes, ensuring they match the size of the vegetable cubes for uniform texture.
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.
In a large mixing bowl, combine the diced potatoes, carrots, eggs, chicken, pickles, and peas.
In a separate small bowl, mix together the low-fat mayonnaise and Greek yogurt. Add salt and black pepper to taste.
Gently fold the mayonnaise-yogurt dressing into the salad, ensuring all the ingredients are evenly coated.
Cover the salad and let it chill in the refrigerator for at least 1 hour before serving to allow the flavors to meld.
Serve the Low Fat Russian Olivier Salad chilled as a side dish or light meal. Enjoy!
Nutrition Facts
Calories |
2151 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.6 g | 78% | |
| Saturated Fat | 14.8 g | 74% | |
| Polyunsaturated Fat | 19.2 g | ||
| Cholesterol | 968 mg | 322% | |
| Sodium | 4086 mg | 178% | |
| Total Carbohydrate | 223.5 g | 81% | |
| Dietary Fiber | 29.8 g | 106% | |
| Total Sugars | 33.9 g | ||
| Protein | 177.5 g | 355% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 485 mg | 37% | |
| Iron | 18.2 mg | 101% | |
| Potassium | 6477 mg | 138% | |
*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.
