Low Sodium Olivie Salad
Refreshingly wholesome and packed with vibrant flavors, our Low Sodium Olivie Salad is a healthier twist on the classic Russian favorite. Featuring tender, fork-tender potatoes and carrots, protein-rich chicken breast, and hard-boiled eggs paired with crisp dill pickles and sweet peas, this recipe delivers familiar comfort with a nutritious edge. The creamy yet light dressing combines low-sodium mayonnaise, Dijon mustard, fresh dill, and a splash of tangy lemon juice for a perfectly balanced bite. Ideal for anyone seeking heart-healthy, low-sodium meals, this hearty salad is easy to prepare, gluten-free, and perfect for meal prep or gatherings. Serve it chilled for a refreshing, flavor-packed dish your taste buds—and guests—will adore!
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Recipe Information
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
Instructions
Start by peeling the potatoes and carrots. Dice them into uniform 1/2 inch cubes for even cooking.
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.
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.
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.
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.
Dice the dill pickles into small cubes.
In a large mixing bowl, combine the cooked and cooled potatoes, carrots, chopped eggs, chicken, peas, and pickles.
In a small bowl, mix together the low-sodium mayonnaise, Dijon mustard, chopped fresh dill, black pepper, and lemon juice to create the dressing.
Pour the dressing over the salad ingredients and gently mix until everything is well combined.
Taste and adjust the seasoning if necessary with more black pepper or lemon juice. Remember to keep it low sodium.
Cover and refrigerate the salad for at least 1 hour to allow the flavors to meld together.
Serve chilled as a hearty salad course.
Nutrition Facts
Calories |
1972 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.5 g | 92% | |
| Saturated Fat | 14.9 g | 74% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 978 mg | 326% | |
| Sodium | 1798 mg | 78% | |
| Total Carbohydrate | 212.5 g | 77% | |
| Dietary Fiber | 28.9 g | 103% | |
| Total Sugars | 28.4 g | ||
| Protein | 118.2 g | 236% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 356 mg | 27% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 6064 mg | 129% | |
*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.
