Low Sodium Olivier Salad
Discover a healthier twist on the classic Russian Olivier Salad with this flavorful Low Sodium Olivier Salad recipe. Perfect for health-conscious food enthusiasts, this dish swaps traditional heavy mayonnaise for creamy plain Greek yogurt, paired with vibrant Dijon mustard and fresh lemon juice for a light, tangy dressing. Loaded with tender potatoes, crisp carrots, sweet green peas, and juicy low-sodium pickles, this salad is a medley of textures complemented by chunks of cooked chicken breast and diced hard-boiled eggs. Fresh dill and a dash of black pepper add aromatic depth, making every bite irresistible. Ready in just under an hour, this heart-smart, protein-packed salad is ideal for gatherings, meal prep, or a refreshing lunch option. Serve it chilled and enjoy a guilt-free, flavorful meal that fits perfectly into a low-sodium lifestyle!
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Recipe Information
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
Instructions
Peel and dice the potatoes and carrots into small cubes.
Place the diced potatoes and carrots in a medium pot, cover with water, and bring to a boil over high heat.
Reduce heat and simmer for about 10 minutes or until tender but firm.
While the potatoes and carrots are cooking, boil the eggs in a small pot for 10 minutes until hard-boiled.
In the last 2 minutes of cooking the potatoes and carrots, add the frozen peas to the pot to blanch.
Drain the vegetables and peas in a colander and set aside to cool.
Once eggs are cooked, drain and place them in a bowl of cold water to cool. Once cool, peel and dice them.
Dice the low-sodium pickles and the cooked chicken breast into small cubes and set aside.
In a large mixing bowl, combine the cooled potatoes, carrots, peas, pickles, chicken, and eggs.
In a separate small bowl, mix together the Greek yogurt, Dijon mustard, lemon juice, and chopped fresh dill to make the dressing.
Season the dressing with black pepper.
Pour the dressing over the salad and gently mix with a spatula until the ingredients are thoroughly combined.
Cover the salad and refrigerate for at least 30 minutes to allow flavors to meld before serving.
Garnish with additional dill if desired and serve chilled.
Nutrition Facts
Calories |
1395 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.3 g | 32% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 540 mg | 180% | |
| Sodium | 874 mg | 38% | |
| Total Carbohydrate | 174.5 g | 63% | |
| Dietary Fiber | 25.8 g | 92% | |
| Total Sugars | 31.7 g | ||
| Protein | 117.1 g | 234% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 540 mg | 42% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 4553 mg | 97% | |
*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.
